COSTA RICA – PACAMARA DOUBLE DIAMOND

Pioneers in coffee cultivation in Costa Rica’s Central Valley, the Chacón family has been managing coffee plantations since 1936 on the fertile slopes of the Poás volcano. Thanks to the ideal combination of altitude, soil richness, and climate, this region is perfect for producing high-quality coffee beans. Following the passing of their father, the Chacón brothers decided to shift production toward a more sustainable model, focusing on environmental conservation, creating stable employment opportunities, and preserving coffee culture within the family and community. In the early 2000s, Oscar Chacón and his wife, Francisca Cubillo, owner of the Sabana Redonda farm, founded the Las Lajas processing station, where they began processing the coffee from their farm to create a unique product in the market. This decision and their commitment to excellence have since made Las Lajas a symbol of quality and innovation in Costa Rican coffee.

Pacamara Double Diamond is crafted through the “Double Diamond” process, developed over four years at the Las Lajas processing station, and is one of the most intricate and intentional methods available today. This process begins with an initial fermentation (Diamond Stage 1) of the depulped cherries, conducted under precise temperature and humidity conditions to achieve the desired flavor profile. This step allows the mucilage to stay in contact with the bean, enhancing the coffee’s complexity and sweetness. Next, the cherries undergo a partial drying under the sun on African beds, with a pause that stabilizes the flavors developed during the first fermentation. After the partial drying, the coffee enters a second fermentation (Diamond Stage 2), reactivating fermentation processes under controlled conditions to emphasize fruity and floral notes. Finally, the coffee is subjected to a final drying under the sun until it reaches the ideal moisture level for storage and export. This slow drying process prevents over-fermentation and preserves bean quality

In the cup, Pacamara Double Diamond  offers a rich and complex aromatic profile. Deep notes of dark chocolate intertwine with hints of cola and red wine, complemented by a fruity touch of sangria and tropical fruits such as pineapple. A pronounced sweetness is perfectly balanced by a refined acidity, delivering a structured and enveloping cup. The body is velvety, providing a rich and lingering sensory experience — ideal for those seeking a coffee with strong character that embodies the Chacón family’s tradition and innovation in every sip.