Oscar and Francisca Chacon are third-generation coffee producers, but coffee for them is not simply a family heritage: it is a part of their hearts and souls. ‎
‎
This couple is dedicated to quality and innovation and are among the first farmers in Costa Rica to produce coffee using Honey and Natural processing methods. ‎
‎
In 2005, after many years of supplying their cherries to a cooperative at market price, they decided to join the new “micro-mill revolution” and purchase their own depulper, giving them greater control over the quality and the price they received for their lots. ‎
‎
“At first, we didn’t know what we were doing,” Oscar explains. “We were just experimenting.” ‎
‎
These experiments led to the creation of some of the most interesting new flavor profiles we have ever tasted. ‎
‎
Today, the Chacons produce a wide range of coffees processed using the “honey processing” method, adjusting drying times to create different effects in the cup. ‎
‎
When an earthquake in 2008 left their region without electricity and water during the harvest, necessity drove the family toward new innovations. ‎
‎
Unable to use the depulper to wash the mucilage from the coffee beans, Francisca, inspired by her knowledge of coffee production in Africa, quickly built raised beds on their property. ‎
‎
Their natural lots caught the attention of Cafe Imports founder Andrew Miller, and the rest is their history — and our history. ‎
‎
Las Lajas owns the following coffee-growing farms: ‎
‎
Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas. ‎
‎
Process: Black Diamond Natural ‎
‎
What distinguishes this process from all others is the intentional drying process. ‎
‎
It is still a natural method, but the drying period lasts from 15 to 22 days. ‎
‎
The process is very similar to other natural processing methods: it begins with strict harvesting and sorting standards, followed by drying the surface moisture for one day on raised beds. ‎
‎
The beans are then moved from the raised beds to the drying patio. ‎
‎
The drying process requires more attention than other natural processes. Since it is a slow drying process, the temperature and movement of the beans must be constantly monitored so that they do not heat up. ‎
‎
The goal of this process is slow dehydration, slower than usual, without a sharp increase in temperature, while keeping everything under control. ‎
‎
Oscar explained that this concept comes from the process of drying coffee seeds for a nursery — slow drying without damaging the embryo; a passive drying process. ‎
‎
With this process, they do not want to damage the beans with high temperatures, but rather allow the sugars in the mucilage to crystallize in the cold. ‎
‎
Through the Diamond process, they aim to achieve a sweeter, cleaner, and brighter coffee. ‎
‎