Cherry Cola comes from the heart of Costa Rica’s Central Valley, where Oscar and Francisca Chacón run the celebrated Las Lajas Micromill. Their Finca Los Angeles is home to the San Isidro 48 variety, a hardy Sarchimor hybrid that is both resilient in the field and capable of producing cups of remarkable elegance. The Chacón family have long been pioneers in Costa Rica’s micromill revolution. When they built Las Lajas in 2005, their goal was simple: to gain control over processing and to push coffee beyond the limits of what was expected. Over the years their curiosity and relentless experimentation have created some of the most exciting flavour profiles to come out of the region.
This lot is processed using their signature Black Diamond Natural method. Ripe cherries are carefully selected for their high sugar content, then transferred to the drying patio in thick layers to undergo a controlled aerobic fermentation. After a week the coffee is spread into thinner layers, where it dries slowly for twenty to thirty days under close supervision. The aim of this process is to allow the sugars in the mucilage to crystallize gradually, producing clarity, sweetness, and a bright, sparkling character in the cup. It is an approach inspired by the way seeds are preserved for planting, dried carefully and patiently to protect their integrity.
The result is a coffee that lives up to its playful name. In the cup, Cherry Cola bursts with juicy notes of fresh cherry and ripe plum, layered with a mellow cola sweetness and a touch of dark chocolate. A winey acidity gives it vibrancy, while the clean fruit-like sweetness makes every sip refreshing and balanced. It is a flavour profile that is both nostalgic and surprising, reminding us of the fun side of specialty coffee while showcasing the meticulous craftsmanship of its producers.
