Tapa Dulce

WHAT IS A Black Diamond PROCESS?

It belongs to the Natural coffee processes.

The process begins with an immediate aerobic fermentation of the whole, hand-picked cherries in open containers to stimulate microbial activity and amplify aromatic complexity. Next, instead of direct sun drying, the cherries are transferred to raised beds inside specialized greenhouses completely covered with a thick, black plastic shade (hence the name "Black Diamond"). This specialized shading restricts solar radiation and strictly regulates temperature, stretching the drying phase significantly. By slowing down the dehydration process, the dense coffee seeds spend maximum time absorbing the naturally sweet, complex mucilage from the whole fruit.

IN THIS COFFEE:

Las Lajas Black Diamond process: aerobic fermentation of Typica Lima cherries followed by an ultra-slow greenhouse drying cycle under black-shade regulation to hyper-concentrate sugars.

GENERAL INFORMATION:

• NAME: Typica Lima
• MOTHER SPECIES: Arabica
• RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Marked by an elegant structure and vibrant clarity, showcasing clean citric notes of fresh lemon, the deep, unrefined sugarcane sweetness of panela, and a refreshing, subtle herbal undertone of crisp spearmint.

GENETIC ORIGIN & HISTORY:

A distinguished selection within the traditional Typica lineage, one of the oldest and most fundamental pillars of Arabica coffee, characterized by its tall stature and notable bean size. Highly prized in the specialty market for its superior quality potential, it is a low-yielding and agronomic-demanding tree. Grown at 1,550 MASL in the volcanic soils of Sabanilla de Alajuela by the Chacón family, its slow ripening process allows it to develop intense genetic complexity and immaculate cleanliness in the cup.