Pioneers in coffee cultivation in the Central Valley of Costa Rica, the Chacón family has been planting coffee since 1936 on the foothills of the imposing Poás volcano. The combination of altitude, fertile soil and climate is ideal for producing high-quality, concentrated and aromatic coffee beans. After their father's death, the Chacón brothers decided to change the coffee production system, focusing their efforts on environmental conservation and providing a stable source of employment for their workers, thus preserving the coffee culture within their family and community.

In the 2000s, Oscar Chacón and Francisca Cubillo, representing the third generation of coffee producers, decided to process the coffee from their own farms, giving rise to the Las Lajas micro-mill.

During these early years, Oscar and Francisca sought excellence and aimed to offer a unique product in the coffee market. The creation of the natural process in 2006 arose due to an earthquake that left the Sabanilla area without electricity or water for a long period of time and made it impossible to carry out the traditional washed processing method.

The secret to this process is the slow drying and rotation of the cherries, which results in a truly unique and vibrant flavor profile, and Las Lajas Black Diamond is a perfect example of this. As it settles, the bright and bold sugars begin to soften into the smooth floral sweetness of sugarcane.

The processing is complex: first, the cherries are floated to separate low-density cherries. Then the coffee is dried, in cherry, on concrete patios in a greenhouse, protecting it from direct sunlight.

During drying, the cherries are layered in different thicknesses to control fermentation, thereby enhancing the acidity and sweetness of the fruit while maintaining a clean cup. Overnight, the coffee is covered and piled into a pyramid. Once the coffee reaches the target moisture content, it is bagged and rests for 2 months before being hulled for export. The "Black Diamond" distinction is a badge of honor awarded by the Chacón Family only to the best lots produced that year, such as this Milenio.