Finca Calle Liles is owned by third-generation coffee producers Oscar Chacón and Francisca Chacón, the minds behind the renowned Las Lajas. Their work is rooted in quality and constant exploration, and they were among the first in Costa Rica to pioneer Honey and Natural process coffees.

In 2005, after years of delivering cherries to a cooperative at market price, they chose a different path. Joining the emerging micromill movement, they invested in their own depulper to take control of both quality and value. “At first, we didn’t know what we were doing,” Oscar recalls. “We were just experimenting.” That spirit of experimentation led to some of the most expressive profiles we’ve encountered. Today, the Chacóns produce a wide spectrum of Honey process coffees, carefully adjusting drying times to shape distinct sensory outcomes in the cup.

This particular lot follows Las Lajas’s Black Diamond Natural process. While still a Natural, it undergoes an extended drying period of 15 to 22 days. After harvest, only cherries with high Brix levels are selected. They are then moved to greenhouse patios, where the process begins with a thick layer to encourage aerobic fermentation during the first week. Afterward, the cherries are spread into thin layers to complete a slow, controlled dehydration.

This lot is composed entirely of the SL28 variety, celebrated for its clarity and vibrant acidity. We selected it not only for its cup profile, but also for its heritage—SL28 played a key role in defining the identity of Kenia coffees. Today, its presence is fading due to its susceptibility to leaf rust.

Through this variety, the producer’s precision, and our roasting approach, this coffee led us to win one of the most demanding competitions: the “2006 Limited Edition” filter category at the Helsinki Coffee Festival 2026 this April.

We recommend letting the coffee rest briefly after brewing. As it cools, the body settles and deeper, more layered flavours begin to unfold. This is not an omni-roast. It’s crafted with filter in mind, yet it can also perform beautifully as a milk-based espresso—where, in fact, this very coffee placed 3rd in Espresso of the Year (we used a pre-infused brew for the competition).

Brewing recipes for both pour-over and espresso will be shared soon on Instagram.