Costa Rica Finca Sabanilla - Anacafe14, Whole Beans

At Las Lajas, innovation came out of necessity. When an earthquake disrupted water and electricity during harvest, the Chacón family began experimenting with new processing methods, eventually becoming pioneers in some of Costa Rica’s most distinctive coffees.

This microlot from Finca Sabanilla is processed using their “Double Diamond” method, starting with carefully selected ripe cherries, followed by a ~72-hour anaerobic fermentation, and a slow, controlled drying on raised beds. The goal is simple: extend the process to build sweetness while preserving clarity.

In the cup, expect raspberry, cacao, and red wine, a balance of ripe fruit, depth, and a clean, structured finish.

A small, traceable lot that reflects both thoughtful experimentation and precision.