extra.gscheid Costa Rica Las Lajas Black Diamond 250g - whole beans

Sometimes you want it extra.gscheid: in this series we present very special, small coffee lots that we roast on our lab roaster in 600g batches – each roast yields just two 250g bags. More hobby than business, really, but for these coffees we give everything. Something truly special, and therefore: extra.gscheid.

On our origin trip to Costa Rica, Feldi visited the Las Lajas micromill of Oscar and Francisca Chacón. In the specialty coffee scene the two are well known for their uncompromising quality standards and their love of experimentation when it comes to processing. The perfect source, then, for our extra.gscheid series.

The mix of the Sarchimor and Centroamericano varieties convinced us straight away: very clean with a touch of "funk", intense cherry and plum aromas, framed by dark chocolate.

For the "Black Diamond" processing, Oscar and Francisca proceed like this: first the coffee cherries are sorted and only those with the highest sugar content (Brix value) are used. These are then taken to the drying area, where they first ferment aerobically in a thick layer for about a week, before being spread out in a thin layer to dry evenly. After a total of about 20 to 30 days the drying is complete; the beans are hulled and rested for another 60 days before export.

.ORIGIN: Sabanilla de Alajuela, Central Valley, Costa Rica
.FARM: Finca El Canal
.MICROMILL: Las Lajas
.VARIETY: Centroamericano, Sarchimor (T5296)
.ALTITUDE: 1400-1600m
.PROCESSING: Black Diamond – aerobic natural
.CUP PROFILE:
...plum and cherry, dark chocolate, clean and fruity, complex