LAS LAJAS ANAEROBIC HONEY

RED CURRANT | PEAR | ROSE PETALS | BALSAMIC |

Las Lajas Yellow Diamond is born from the passion and vision of the Chacón family, one of Costa Rica’s historic coffee-producing families.

The history of Finca Las Lajas dates back to 1988, when, after the passing of Oscar Chacón Solano’s father, the family’s 50 hectares of land were divided among his six children. From that moment on, the Chacón siblings decided to take a new path, focused on quality, environmental protection, recognizing the value of labor, and preserving coffee culture within their community.

In the early 2000s, Oscar Chacón and Francisca Cubillo, representatives of the family’s third generation, chose to process the coffee from their own plantations themselves, establishing the Las Lajas Ecological Benefit. The goal was ambitious: to achieve excellence and bring to market a coffee distinguished by its identity and quality.

In 2006, an earthquake left the Sabanilla area without water or electricity for a long period, making the traditional washed process impossible. What seemed like a challenge became an opportunity: the Chacón family experimented with the natural process, opening a new path that would become an integral part of Las Lajas’ production philosophy.

Yellow Diamond: time, precision, and character

To produce Yellow Diamond, the coffee is harvested and depulped, leaving 100% of the mucilage on the beans. The coffee is then transferred to tanks for an 84-hour anaerobic fermentation, a process designed to develop and preserve the coffee’s aromatic complexity.

Once fermentation is complete, the coffee is transferred to raised beds, where it dries slowly for approximately 15–20 days. Gradual, controlled drying enhances the structure and richness of the cup profile.

The plantations are located at an altitude of 1,500–1,700 meters, ideal conditions for slow maturation and the development of high-quality raw material.

Yellow Diamond is the expression of a family that has turned a challenge into innovation, making time, fermentation, and artisanal care the tools for creating a distinctive coffee with great character.