Costa Rica Las Lajas Double Diamond Anaerobic - Good Food Awards Winner 2026

LIGHTER ROAST | Blackberry | Fruity | Cocoa | Wine-toned

Our roast of this exceptional coffee just won a 2026 Good Food Award. Our roast also tied for 2nd place in the best coffees from Costa Rica! (95 points, Coffee Review) 

"Wild yet polished. Blackberry, tamarind, baker’s chocolate, violet, molasses in aroma and cup. Bright, juicy acidity; creamy, dense mouthfeel. The finish is long and wine-toned, with deep fruit and cocoa. A strikingly complex anaerobic Costa Rica that balances its fruit-forward profile with sweetness and depth — adventurous yet refined." (Coffee Review)

We've been buying excpetional lots like this directly from our friends at Las Lajas since Jay first traveled to meet Dona Francisca and her husband Oscar Chacon and visit their world renowned farm and micromill in 2017.  The word has gotten out about these pioneers in coffee - but we're lucky to secure some of their best and rarest lots every year.  This is a fruit forward coffee crafted for home pourovers & connoisseurs looking for an exceptional, naturally sweet cup. 

Location: Alajuela, Central Valley

Elevation: 1500 meters

Process: Doubel Diamond Anaerobic Natural

About the farm and producers  Dona and Oscar of Las Lajas are 3rd generation coffee producers. They own and manage their award-winning micro mill and small coffee farms in the foothills of the Poas volcano in the Central Valley of Costa Rica. 

Oscar Chacon’s grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee. However, on February 8, 2008, the Cinchona earthquake struck and significantly impacted the area. After a week without drinking water or electricity, they realized they needed to figure out how to process their harvest since they were unable to produce washed or honey coffee. Eventually, they decided to process the coffee naturally, resulting in their now famous natural processed microlots.

What is the Double Diamond Process?  The Double Diamond Anaerobic process is a coffee fermentation proprietary method by Las Lajas that begins with harvesting only fully ripe cherries, which are placed in sealed, oxygen-free tanks to undergo anaerobic fermentation. After this first stage, the cherries are transferred for a second round of controlled anaerobic fermentation, allowing yeasts and bacteria to further transform the fruit sugars into complex acids and aromatics. Once fermentation is complete, the coffee is dried slowly—often on raised beds with careful monitoring—to lock in the intense flavors. The result is a cup profile noted for its brilliant clarity, layered fruit intensity, winey acidity, and syrupy body, which sets it apart from more traditional honey or natural processes.

Produced by Dona Francisca and Oscar Chacon in the Alajuela region of the Central Valley, the Costa Rica Las Lajas Double Diamond Anaerobic represents a sophisticated approach to Costa Rica · Alajuela, Central Valley coffee production. As a 2026 Good Food Awards winner, this lot from Magnolia Coffee showcases the intense profile often associated with the Double Diamond Anaerobic Natural process. While processing methods vary significantly, anaerobic fermentation is frequently utilized to push the boundaries of traditional cup profiles, often resulting in complex, wine-toned acidity and deep, syrupy sweetness.

The sensory experience of this coffee is defined by a dense interplay of dark fruit and confectionary notes, including blackberry, tamarind, and baker’s chocolate, balanced by delicate violet aromatics. For those looking to better understand these specific descriptors, consulting a flavor wheel can be a helpful tool in identifying the nuanced molasses and cocoa undertones present in this unique offering.