Costa Rica Black Diamond Natural

About This Coffee

This coffee is from Las Lajas micromill in Costa Rica, produced by 3rd generation coffee producers Oscar and Francisca Chacon. The Black Diamond process is an intentional Natural curing method with a 15-22 day drying period, focusing on slow dehydration while constantly monitoring bean temperature to prevent overheating. This controlled process allows the sugars of the mucilage to cold crystallize, resulting in a sweeter, clearer, and brighter cup. Las Lajas was the first micromill in Costa Rica to produce Natural and Honey processed coffees after an earthquake in 2008 forced them to innovate beyond traditional washed methods.

Origin

Costa Rica

Flavor Notes

Roast Level

Light

Processing

Natural

Typology

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Evans Brothers Coffee Roasters

Evans Brothers Coffee was founded in 2009 by brothers Rick and Randy Evans in Sandpoint, Idaho. Rick brought marketing and business expertise while Randy contributed over a decade of experience as a barista and roaster. The company started on a limited budget with a used Probat L12 and later upgraded to a Giesen W15, developing custom roast profiles designed to highlight the inherent character of each bean through lighter, sweeter roasts. Green coffee is sourced through established importers and direct trade partnerships with farmers across Latin America, Africa, and Asia, including a longstanding relationship with the Menendez family spanning more than 12 years. Evans Brothers has won multiple Good Food Awards in 2013, 2016, 2023, and 2024, and earned third place in USA Today's 2024 Best Independent Coffee Shop ranking. The roastery now operates locations in both Sandpoint and Coeur d'Alene, Idaho.

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