Black Creek Coffee
Costa Rica Milenio Double Diamond
Costa Rica Milenio Double Diamond
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Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. This family run micromill is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.
The “Double Diamond” process was developed by Las Lajas over the course of four years. It is one of the most intentional and complex processes we have yet to come across. This process starts at the farm, selecting cherries from the healthiest coffee plants and delivering them soon after to the mill. Here the cherries are meticulously sorted and after selecting the most uniform and ripest ones, these cherries are placed in sealed tanks for an average period of 72 hours to undergo an anaerobic fermentation process.
After this process is complete, the cherries are moved to raised beds inside a covered drying space. The entire goal with this curing process is to extend this process for as long as possible, without “stalling” the gradual drying of these cherries. This is truly a passive “curing” process that results in a sweeter, clean and bright cup.
The Central Valley's high elevation, frequent rains, and volcanic soil contribute to the fertile growing conditions and superb quality of this coffee.
We really wanted to bring in something truly special from Costa Rica, to rival that of the quality you see from Hawaii and Jamaica, and we are very pleased with the result! This coffee will make the perfect gift for the coffee lover in your life, or just treat yourself. You won't have tasted anything like it!
We roast this coffee light to bring out the amazing floral and fruit notes, and it is one of the nicest and most complex coffees we have ever tasted. Best enjoyed black.
This coffee is best brewed as a pour over, or drip coffee.
Available in Whole Bean or Ground.
Roast: Light
Variety: Caturra / Bourbon
Region: Sabanilla de Alajuela, Central Valley
Altitude: 1,600 MASL
Process: Double Diamond (Natural Anaerobic)
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Smooth tasting full flavour. Love the chocolate notes, will definitely add again.
Unlike any coffee I've had before. The floral notes really come through on this one for me to create something unique. Not overly sweet or bitter, but a very different tasting cup than what you'd expect from a coffee. Brewed with a hario switch.
Expensive yes, but I was not disappointed in the purchase.