Costa Rica Las Lajas Geisha

Not sure how much coffee you need?

1 cup of coffee = a 240 ml serving based on a 1:16 brew ratio

For example, if your brew ratio is 1 to 16 (often expressed 1:16, or 1/16), then for every one part coffee, you use 16 parts water. In other words, to prepare 1 cup of brewed coffee you would use 15g of ground coffee and 240 ml of water.

Wir versenden täglich von Montag bis Freitag von unseren Standorten in Wien. Der Mindestbestellwert für jede Lieferung beträgt 20 €.

Lieferungen innerhalb Österreichs
4,50 € für Bestellungen bis 35,00 €. Bestellungen über 35,00 € werden kostenlos geliefert.

Lieferzeit: 2 - 4 Werktage

Lieferungen nach Deutschland
9,90 € für Bestellungen bis 70,00 €. Bestellungen über 70,00 € werden kostenlos geliefert.

Lieferzeit: 2 - 7 Werktage

Lieferungen in andere EU-Länder (außer Deutschland)
14,90 € für Bestellungen bis 70,00 €. Bestellungen über 70,00 € werden kostenlos geliefert.

Lieferzeit: 3 - 10 Werktage

Wir arbeiten eng mit Kaffeebauern und zuverlässigen Partnern zusammen, um faire Löhne und transparente Beziehungen zu gewährleisten.

Harvest and processing of Las Lajas Black Diamond coffees is supervised with great care by Oscar and Francisca Chacón. During harvest, Francisca measures the Brix value of the cherries to determine the optimal degree of ripeness, and harvesting begins when the Brix value is about 22°. Harvesting by Brix measurement is also helpful because newer varieties sometimes ripen to different colors: using a refractometer helps keep the crop at a consistent level of ripeness which is critical in the production of high-quality naturals and honeys. 

This microlot is prepared with care and love by the whole family. Las Lajas Black Diamond coffees are harvested very late and carefully checked for defects by hand and washed under fresh spring water. It is then dried in the sun for about 7 days. Then fermented for another 30 days on special temperature-controlled, shaded beds using the "black diamond" process. When a water content of 11% is reached in the beans, an in-house procedure of repeated heating and cooling leads to the crowning conclusion. This process is very labor-intensive and results in unique aromas.

We source this coffee through our friend Peter Scheiber from el.kaffee.