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At the core of Las Lajas' continuous innovation is the 'Doble Diamond' coffee. Built upon the success of 'Black Diamond,' it incorporates an anaerobic pre-fermentation step, enhancing its profile and representing the next frontier in coffee. Las Lajas isn't merely keeping pace with trends; they're actively shaping the future of coffee, with 'Double Diamond' serving as a symbol of their commitment to excellence and forward-thinking approach.
We taste notes of Chocolate, Mulberry, and Golden Raisin.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:41
TDS: 1.43
Extraction: 20.56%We recommend a continuous pour, this should brew fast- maintain the balance and the dense body should support the lighter notes.
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
