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Looks like you're located outside the continental United States!
While we can't ship Royal NY Line Up boxes to you through our website, your coffee trader will be happy to help place your order and secure the best shipping rates for you.
On the cupping table, this Costa Rican Black Diamond was expressive and nuanced, with bright notes of kiwi, blackberry, pomegranate, and cane sugar. With such a remarkable flavor profile, I knew that I wanted to highlight this coffee’s clarity with my brews.
Starting with an espresso, I went for a slightly faster shot, trying to highlight some of that playful, elegant acidity. Excellent on its own or with milk, this espresso shot gave kiwi on the front, transitioned into mellow red fruits in the middle, and finished on a sweet brown sugar note. The Diedrich IR-5 also gave this coffee an excellent velvety mouthfeel that made for a wonderful stand-alone shot of espresso.
For filter brewing, my approach was very similar. To highlight clarity, I knew I wanted to go for a bit of a faster drawdown time with a lower temperature and a gentler brew, so I had to make sure not to overagitate the coffee or bring out astringency. Throughout the brew, I was just trying to let the water’s natural solvency do the work of extraction for me. My approach to this coffee presented itself more delicately than on espresso, giving notes of kiwi and sugar cane up front, and carrying this excellent, snappy pineapple acidity throughout. As it cooled down, more mellow, sweet red fruit came out, and the sugar cane note turned into brown sugar.
Blackberry
Cane Sugar
Kiwi
Pomegranate
Roast Analysis
Roasted On
Diedrich IR-5
Color Change
6:18
First Crack
9:49
Roast Duration
12:04
Development Time
2:15
On the cupping table, we tasted notes of honey, grape, and plum. After visiting the farm and micro mill and seeing the passion and care that goes into the processing of these coffees, it was an honor to take the next step: roasting this coffee and highlighting in the cup all the hard work that had been done.
I roasted a 9lb batch on our Diedrich IR-5. I charged the drum to 385°F with the burners set to 50%. The roast reached turning point 1:33 into duration at 165°F. At 2:56, I increased the burners to 80%. I adjusted airflow to the drum to 50% at 5:18. At 6:06, I reduced the burners back down to 50%.
This coffee began taking on color incrementally. I reached the Maillard phase of the roast 6:16 into duration at 316°F. As I moved through the Maillard phase, the color smoothed and evened out and I noticed nice expansion.
The development phase of the roast began 9:49 into duration at 393°F. After marking first crack, I adjusted the airflow to 100%. First crack was light, and I experienced aromas of honey and brown sugar throughout development. I achieved 2:15 of development time with a duration of 12:04 and an end temperature of 407°F.
We were pleased with the outcome of the production roast on the cupping table. This coffee has a beautifully smooth texture and mouthfeel. We were impressed with the cleanliness and depth that showed in the cup. The flavor profile showed notes of kiwi, blackberry, pomegranate and cane sugar.
About The Source
Dona Francisca and her husband Oscar Chacon of Las Lajas are 3rd generation coffee producers. They own and manage their micro mill, Las Lajas, and specialty coffee farms in different regions of the foothills of the Poas volcano in the Central Valley of Costa Rica. The Cumbres del Poas name comes from the area where the coffee is produced, the summits of the Poas volcano.
Oscar Chacon’s grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee.
The Chacon family is committed to producing the best high-quality specialty coffee while focusing on environmentally friendly practices. During the harvest of their coffees, they measure the brix content in the coffee cherries to determine the best time to pick their coffees to obtain the utmost sweet and fruit forward profile. Additionally, water use at Las Lajas is minimal, since their coffees do not undergo the washed process. Oscar and Francisca are focused on sharing their knowledge and passion for specialty coffee with their four children, as they will eventually take the reins of the family business.
Coffee Origin Profile: Costa Rica
Costa Rica's coffees range from mild and sweet to exotic and tropical
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