Finca Las Lajas in Sabanilla de Alajuela runs two sealed anaerobic fermentations on this natural before drying it on raised beds.
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Blackberry, cocoa, wine-toned
- Origin
- Sabanilla de Alajuela, Costa Rica
- Process
- Anaerobic Natural
- Roast
- Light
- Roaster
- Magnolia Coffee
Roast level
About this coffee
What the roaster tells us.
Finca Las Lajas in Sabanilla de Alajuela runs two sealed anaerobic fermentations on this natural before drying it on raised beds. Magnolia roasts it light and lists blackberry, cocoa and a wine-toned finish. It won a 2026 Good Food Award and scored 96 points from Coffee Review in August 2026.
Product details checked 2026-10-29. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.
Where it’s from
Sabanilla de Alajuela, Costa Rica
RoasterMagnolia Coffee
OriginSabanilla de Alajuela, Costa Rica
ProcessAnaerobic Natural
RoastLight
From farm to cup
Where it grew, how it was made, how it’s roasted.
Straight from the roaster’s listing — no guesswork added.
Step 01 · OriginGrown
Sabanilla de Alajuela, Costa Rica
Step 02 · ProcessProcessed
Anaerobic Natural
Step 03 · RoastRoasted
Light
Before you buy
Is it right for you?
You’ll like it if…
- You enjoy bright, fruity coffees.
- You like chocolatey, comforting cups.
- You brew pour-over or drip and like a lighter body.
- You want to try something unusual.
Maybe skip it if…
- You want a dark, roasty, classic cup.
- You want coffee that tastes only of the bean, without fermentation-driven flavors.
The details
- Variety
- Sarchimor
- Altitude
- 1,500 m
- Producer or farm
- Finca Las Lajas (Oscar Chacón and Francisca Chacón)
- Bag size
- 12 oz bag
- Price
- $32.00
- Price per ounce
- $2.67 per oz
From the roaster’s listing, checked October 29, 2026. Prices change.
About coffee from Costa Rica
Costa Rica is known for its micro-mills, where small farms process their own coffee, and for helping popularize the honey process. Regions like Tarrazú and the West Valley produce clean, sweet, bright coffees.
What the process means
Anaerobic coffees are fermented in sealed tanks with little or no oxygen before drying. The method usually produces intense, winey, very fruity flavors.
How to brew it
Starting recipes for this roast level. Adjust grind and ratio to taste; the roaster’s own guidance always wins.
| Method | Coffee | Water | Grind | Water temp | Time |
|---|---|---|---|---|---|
| Pour-over Our pick | 15 g | 250 g | Medium-fine | 96°C / 205°F | 2:30–3:30 |
| French press | 30 g | 500 g | Coarse | 96°C / 205°F | 4 minutes |
| Cold brew | 100 g | 800 g | Coarse | Cold water | 12–18 hours in the fridge |
The people behind this coffee
Meet Magnolia Coffee
Magnolia Coffee was founded in Charlotte, North Carolina in 2010 by Jay Gestwicki, who previously worked at Caribou Coffee and Dilworth Coffee; head roaster Ben Alleman joined in 2011. The company roasts in small batches to order and buys directly from more than 100 small farms, including a long relationship with Finca Las Lajas in Costa Rica. Its Ethiopia Natural Durato Bombe placed No. 10 on Coffee Review's Top 50 Coffees of 2025 with 96 points, and its Costa Rica Las Lajas Double Diamond won a 2026 Good Food Award and scored 96 in August 2026. Magnolia also donates part of its V Foundation coffee sales to cancer research. Its lineup pairs dependable espresso and house blends with high-scoring Costa Rican and Ethiopian naturals, which makes it easy to explore both ends from one order.
All Magnolia Coffee coffees
Espresso starting point
Dial it in
A 1:2 dose-to-yield ratio is a common place to start. Adjust grind and taste — the roaster’s own guidance always wins.
In18g
Out36g
Time25–30s
Compare
Similar coffees from other roasters
| Coffee | Roast | Origin | Tasting notes |
|---|---|---|---|
| Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic This coffee | Light | Sabanilla de Alajuela, Costa Rica | Blackberry, cocoa, wine-toned |
| Volcanica Coffee Costa Rica Villa Sarchi Natural, Finca Las Mercedes | Light | Costa Rica, Tarrazú | Cherry, pomegranate, cocoa |
| Colectivo Coffee Indigo | Light | Ethiopia | Blueberry, citrus, milk chocolate |
| Red Rooster Coffee Ethiopia Worka Sakaro Anaerobic | Light | Gedeb, Ethiopia | Blueberry, fig, cocoa |
Questions
Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic FAQ
What does Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic taste like?
Magnolia Coffee lists tasting notes of blackberry, cocoa and wine-toned. It's a light roast.
Where does Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic come from?
It comes from Sabanilla de Alajuela, Costa Rica. The producer is Finca Las Lajas (Oscar Chacón and Francisca Chacón). It was grown at 1,500 m.
How is Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic processed?
The roaster lists the process as anaerobic natural. Anaerobic coffees are fermented in sealed tanks with little or no oxygen before drying.
Is Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic good for espresso?
It can be pulled as espresso, but it's roasted light for filter brewing, so expect bright, tart shots. It shines most as pour-over or drip.
What's the best way to brew Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic?
A good starting point is pour-over: 15 g of coffee to 250 g of water, medium-fine grind, water at 96°C / 205°F, about 2:30–3:30. Adjust to taste.
Where can I buy Magnolia Coffee Costa Rica Las Lajas Double Diamond Anaerobic?
You can buy it from Magnolia Coffee. Prices and availability change, so check the current listing before you order.
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