Costa Rica Black Diamond

This coffee is from the Central Valley region of Costa Rica, grown at 1400-1600 meters above sea level. It features Centroamericano and Sarchimor varieties processed using the Black Diamond Natural method. The highest-Brix cherries are selected and ferment aerobically in thick layers for 7-9 days, then dry slowly for 20-30 days (sometimes up to 60 days) at the Las Lajas mill. This precise method produces exceptional sweetness, clarity, and aromatic depth. The coffee offers bright gardenia florals and champagne-like sparkle, with flavors of juicy pineapple, deep blackberry compote, and smooth dark chocolate. As it cools, a refined Shiraz-like structure emerges with gentle tannin, red-fruit depth, and clean sugar-cane sweetness.