Ganbaru Coffee
Costa Rica SL28
Costa Rica SL28
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Producing Country: Costa Rica
Region : Central Valley
Sensory profile : Papaya, Clove, Port wine, Dark chocolate
Variety : San Isidro 48
Altitude : 1500 meters above sea level
Process : Natural Anaerobic “Double Diamond”
Producer : Francisca Cubillo and Oscar Chacón
Farm: Las Lajas
Pioneers in coffee cultivation in Costa Rica's Central Valley, the Chacón family has been planting coffee since 1936 in the foothills of the imposing Poás Volcano. The combination of altitude, soil fertility, and climate is ideal for producing high-quality, concentrated, and aromatic coffee beans. Following the death of their father, the Chacón brothers decided to change their coffee production system, focusing their efforts on environmental conservation, providing stable employment for their workers, and preserving the coffee culture within their family and community. Thus, in the 2000s, Oscar Chacón and his wife, Francisca Cubillo, who runs the Sabana Redonda farm, decided to process the coffee from their own farms, giving rise to the Las Lajas microbrewery. During these early years, Oscar and Francisca sought excellence and aimed to offer a unique product on the coffee market. This led to the creation of the natural process in 2006, which arose due to an earthquake that left the Sabanilla area without electricity or water for an extended period, making it impossible to carry out the traditional washed processing method, and they dried their coffees outdoors.
THE FERMENTATION AND DRYING PROCESS
The Double Diamond process, developed by Las Lajas Microbenecio in Costa Rica, is an innovative coffee processing technique that combines controlled two-stage fermentation to achieve a distinctive and complex flavor profile. This method stands out in the world of specialty coffee and has been particularly influential in the production of differentiated, high-quality coffees.
1- First Fermentation (Diamond Stage 1):
After pulping the cherries, the beans undergo an initial fermentation under specific temperature and humidity conditions, controlling the fermentation time according to the desired flavor profile. During this stage, the process allows the mucilage to remain in contact with the bean, which influences the coffee's complexity and sweetness.
2- Partial Drying and Pause:
After the first stage of fermentation, the beans are partially sun-dried on African beds or patios. This initial drying process halts fermentation activity, allowing a controlled rest and helping to set the flavors developed during the first fermentation. The pause in drying is key, as it allows the aromatic compounds to stabilize before moving on to the next phase.
3- Second Fermentation (Diamond Stage 2):
After partial drying, the beans enter a second fermentation phase, during which the fermentation processes are reactivated under controlled conditions to intensify the sensory attributes. This second stage is crucial for bringing out more pronounced fruity and aromatic notes in the coffee profile.
4- Final Drying: Finally, the coffee is dried again in the sun until it reaches the ideal humidity level for storage and export. The final drying process is slow and controlled to prevent over-fermentation and preserve the quality of the beans.
The Double Diamond process excels at producing a coffee with high aromatic complexity, often exhibiting intense fruity notes, bright acidity, and a smooth, silky body.
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