Las Lajas SL28 – Costa Rica – Natural Black Diamond

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

Las Lajas SL28: A Gem from Costa Rica’s Central Valley

In the heart of Costa Rica’s Central Valley, under the shadow of the majestic Poás volcano, one of the most exceptional coffees of this harvest is born: Las Lajas SL28. Grown by Oscar Chacón at 1500 meters above sea level, this coffee is the result of a family story that blends tradition, innovation, and deep respect for the land.

The Chacón family has been cultivating coffee in this region since 1936, and their farm has witnessed decades of change in the coffee world. After the passing of their father, the Chacón siblings decided to shift their approach, focusing on environmental sustainability, the well-being of their workers, and preserving coffee culture in their family and community. It was in this context that Oscar Chacón, together with his wife Francisca Cubillo, founded the Las Lajas micro-mill, a project that would go on to revolutionize the specialty coffee scene in Costa Rica.

The Special Black Diamond Process

The story behind the natural process that made Las Lajas famous began in an unexpected way. In 2006, an earthquake left the Sabanilla region without electricity or water, making it impossible to use the traditional washed process. Rather than give up, Oscar and Francisca chose to sun-dry their coffee cherries in the open air. This method, refined over the years, led to intense, sweet, and complex cup profiles, putting Las Lajas on the global specialty coffee map.

One of the finest expressions of this method is the Black Diamond process, a meticulously crafted version of the natural method. Its secret lies in the slow drying and constant turning of the cherries, which helps develop a vibrant and clean aromatic profile. The cherries are first floated to remove low-density ones, then dried on concrete patios inside greenhouses, away from direct sunlight. At night, they are covered and piled into pyramid shapes to retain heat. This careful approach enhances the coffee’s bright acidity, fruity sweetness, and clean cup. Once dried, the coffee is rested for two months before being hulled and prepared for export. Only the best lots are awarded the “Black Diamond” distinction—a true symbol of quality given by the Chacón family.

A Kenyan Variety Grown in Costa Rica

This year, one of those outstanding lots is Las Lajas SL28, a variety that never goes unnoticed. Originally from Kenya, SL28 is celebrated in the specialty coffee world for its distinctive sensory profile: notes of bright citrus, red fruits, and a floral touch that captivates from the first sip. While it requires specific conditions to thrive—such as high altitudes and special care against disease—its elegance in the cup has made it a favorite among roasters and baristas alike.

Tasting this coffee is, in many ways, a chance to savor the legacy of a family that turned adversity into innovation—and continues to pursue excellence without forgetting its roots.

If you’re looking for a unique, vibrant, and character-rich sensory experience, this is your cup.

Because some coffees are simply drunk… and others are remembered.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)