Costa Rica - Sabanilla Black Diamond Natural

If you remember our coffee from the Los Lajas Micromill it was a "Black Diamond anaerobic coffee with a 20-30 day fermentation/drying time and super intense flavors. This year we chose the black diamond "natural" which is a is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee. They are dried for 15-20 days before being Rested for an additional 60 days before export. The coffee is still exceptional and unique but slightly less boozy and intense than last years.

Oscar and Francisca Chacón run the Los Lajas Micromill and own several small farms that produce coffee for the mill. They are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

Roasted Light.
Tasting Notes: Dried coffee cherry with cooked cranberry and mellow clove flavors. Intense boozy acidity and a mild sugary sweetness.