Costa Rica / Las Lajas – Finca La Esperanza – Reserve Series

We are fortunate to have yet another coffee from Las Lajas, a micromill owned by Oscar and Francisca Chacón, located in the Central Valley of Costa Rica. Oscar and Francisca are 3rd-generation coffee producers and the first in Costa Rica to produce specialty-grade Honey and Natural-process coffees. During the harvest season in 2008, an earthquake cut electricity and water flow to the mill. Francisca drew quick inspiration from her knowledge of African coffee production and built raised beds on the property. This caught the attention of our friends at Café Imports and is a big part of why we can bring you this coffee today!

The Black Diamond Natural process is slightly more tedious than the average natural process and was coined by Las Lajas. It involves slower dehydration and a more controlled drying process in which there are no drastic fluctuations in temperature. The total drying process takes 15-22 days, and the goal is to obtain a sweeter and brighter coffee with more clarity. The variety is known as Catigua, which is a cross of Yellow Catuai and a Timor hybrid. It was developed in Brazil in the 1980’s with the goal of creating a more pest-resistant and disease-resistant variety.

Coffee Profile

Flavor Notes:

Blackberry Curd / Lemongrass / Cocoa

Producer:

Oscar + Francisca Chacón

Region:

Sabanilla de Alajuela + Central Valley

Variety:

Catigua

Process:

Black Diamond Natural

Coffee Bio

This coffee is deeply complex and shines in different ways depending on how you brew it! We taste jammy and winey notes of dark berries, lemongrass, and cocoa. Sip slowly so you don’t miss any part of this flavor journey.

This Reserve Series lot from Spyhouse Coffee showcases the Catigua varietal grown by Oscar and Francisca Chacón at Finca La Esperanza in Costa Rica's Central Valley. The Black Diamond Natural process—a distinctive fermentation method—shapes the cup's character, yielding notes of blackberry curd, lemongrass, and cocoa. Natural-processed coffees tend toward heavier fruit expression and body; this lot's citrus-forward brightness alongside dark fruit suggests a balanced fermentation profile. The combination of terroir from Sabanilla de Alajuela, varietal genetics, and processing technique converges in a coffee that bridges richness with aromatic complexity, inviting exploration via the flavor wheel to identify additional sensory dimensions.