Layered and bold. Tasting like milk chocolate, dried prunes and walnuts. Syrupy.

Origin: Costa Rica
Region: Sabanilla de Alajuela, Central Valley
Producer: Francisca and Oscar Chacon
Elevation: 1700 masl
Variety: San Isidro 39
Process: Black Diamond  

The Black Diamond is a signature natural process using carefully hand-picked, fully ripe cherries with Brix levels above 22%. After cleaning, floater separation, and electronic sorting, the cherries are slowly sun-dried in a greenhouse for 22–30 days. The coffee then rests in a temperature-controlled warehouse for at least 60 days to stabilize moisture and develop flavor complexity before final threshing, grading, and packaging.

Roasted for: Filter


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Las Lajas is one of Costa Rica’s most renowned micro mills, located in Sabanilla de Alajuela, in the foothills of the Poás volcano. The farm is run by Oscar and Francisca Chacón, third-generation coffee producers who have become widely recognised for their pioneering work with organic farming, as well as natural and honey processing in Costa Rica.

The Chacón family has been producing coffee for generations, with a history on the land that stretches back more than 80 years. In 2000, Las Lajas became one of the first farms in Costa Rica to receive organic certification, although their commitment to organic practices began much earlier. This shift was deeply personal for the family and has since become central to the identity of the farm.

Las Lajas is known for its diverse and carefully managed production. Across the farm’s 38 hectares, different parcels are shaped by shade trees, microclimates, and varied processing methods, allowing Oscar and Francisca to create distinct coffees with a strong sense of place.

Black Diamond is one of Las Lajas’ signature natural processes. Only fully ripe, hand-picked cherries are selected, harvested when they reach a high level of sweetness. After picking, the cherries are cleaned, separated, and sorted to remove defects before being slowly dried in a greenhouse patio for 22 to 30 days, depending on the conditions. The coffee is then rested in a temperature-controlled warehouse for at least 60 days, allowing the moisture to stabilise and the flavour profile to develop before final milling, classification, and packaging.

This coffee marks Swerl’s third year working with Las Lajas. After featuring their coffees for two years and taking a pause last year, Swerl is happy to bring them back once again — a producer whose work continues to stand out for its clarity, sweetness, and expressive fruit character.