{"success":true,"data":[{"name":"Black Diamond, Costa Rica","roaster":"atmans Coffee","url":"https://www.atmanscoffee.com/en/collections/all-coffees/products/black-diamond-costa-rica","image_url":"/static/data/roasters/atmans_coffee/20250827/black_diamond_costa_rica_natural_133027.png","description":"Pioneers in coffee cultivation in the Central Valley of Costa Rica, the Chacón family has been planting coffee since 1936 in the foothills of the imposing Poás volcano. The combination of altitude, soil fertility and climate is ideal for producing high-quality, concentrated and aromatic coffee beans. Following the death of their father, 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, who represent the third generation of coffee producers, decided to process coffee from their own farms, giving rise to the Las Lajas micro-mill. During these early years, Oscar and Francisca sought excellence and intended 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 method of washed processing. The secret to this process is the slow drying and rotation of the cherries, resulting in a truly unique and vibrant flavour profile, and Las Lajas Black Diamond is a perfect example of this. As it sits, the bright, bold sugars begin to mellow into the soft floral sweetness of sugar cane. Processing is complex: first, the cherries are floated to separate out the low-density cherries. Then the coffee is dried, in cherries, on cement patios in a greenhouse, protected from direct sunlight. During drying, the cherries are placed in layers of varying thicknesses to control fermentation, thus enhancing the fruit’s acidity and sweetness 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 rested for 2 months before being shelled for export. The “Black Diamond” distinction is a badge of honor awarded by the Chacón Family only to the best batches produced that year like this Milenio.","origins":[{"country":"CR","region":"Central Valley","producer":"Francisca Cubillo & Oscar Chacon","farm":null,"elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Natural","variety":"Millenio","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Milenio"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium","roast_profile":"Omni","price_options":null,"price":20.0,"weight":250,"currency":"EUR","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Raspberry","primary_category":"Fruity"},{"note":"Melon","primary_category":"Fruity"},{"note":"Black Grape","primary_category":"Fruity"},{"note":"Papaya","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-26T23:58:22.606775","scraper_version":"2.0","raw_data":null,"roaster_country_code":"ES","id":700,"clean_url_slug":"black_diamond_costa_rica_natural_133027","bean_url_path":"/atmans_coffee/black_diamond_costa_rica_natural_133027","date_added":null,"price_converted":false},{"name":"Costa Rica - Las Lajas","roaster":"Rest Coffee","url":"https://www.restcoffees.com/en/product-page/costa-rica-las-lajas","image_url":"/static/data/roasters/rest_coffee/20251111/costa_rica_-_las_lajas_honey_174426.png","description":"","origins":[{"country":"CO","region":"Alajuela","producer":"Las Lajas","farm":"Las Lajas","elevation_min":1500,"elevation_max":1700,"latitude":0.0,"longitude":0.0,"process":"Honey","variety":"Milenio","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Milenio"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":null,"price_options":null,"price":650.0,"weight":250,"currency":"TRY","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Cacao","primary_category":"Cocoa"},{"note":"Sultana","primary_category":"Fruity"},{"note":"Pomegranate","primary_category":"Fruity"},{"note":"Mango","primary_category":"Fruity"},{"note":"Peach","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-27T00:14:59.911974","scraper_version":"2.0","raw_data":null,"roaster_country_code":"CY","id":1275,"clean_url_slug":"costa_rica_-_las_lajas_honey_174426","bean_url_path":"/rest_coffee/costa_rica_-_las_lajas_honey_174426","date_added":null,"price_converted":false},{"name":"Costa Rica Los Campos Milenio","roaster":"Coffee Lab","url":"https://coffeelab.pl/en/filter/15942-2503-costa-rica-los-campos-milenio-200g-5904915782219.html#/28-grinding-no_whole_bean_coffee","image_url":"/static/data/roasters/coffee_lab/20251211/costa_rica_los_campos_milenio_extended_black_honey_202648.png","description":"If Thermic shows how Don Alexis can play with processing, this coffee reveals the other side of his experimental approach. Milenio, an F1 hybrid created by crossing Sarchimor and Rume Sudan, brings together traits of both African and American varieties: resilience, stability and high cup quality in a single plant. In practice, this means that above 1,300 metres it delivers an exceptionally clean, even and intensely fruity profile. **Lightness intertwines with sweetness, reflected in the combination of melon and blood orange notes.**\n\n**The Black Honey process further amplifies this profile, accentuating its sweetness and creamy structure**. Ripe cherries rest for a day in bags before being depulped with as much mucilage left on the beans as possible. The amount of remaining mucilage determines the colour of the Honey process, and in the case of Black Honey, it is at its highest. The beans are then placed on African beds, where they undergo a slow aerobic fermentation followed by an equally slow drying phase lasting around 25 days. The result is a cup with vivid sweetness, fruity juiciness and a gently syrupy texture.\n\nProjects like this are the norm at Los Campos. By running his own micromill, Don Alexis has gained complete freedom to experiment with both processing methods and varieties. Thanks to this, each season brings harvests that show different sides of Costa Rican coffee. Thermic is one of them. Milenio is another, brighter in character, based on a modern variety yet still carrying that unmistakable Costa Rican pura vida spirit.","origins":[{"country":"CR","region":"Los Santos, Tablón Del Guarco","producer":null,"farm":null,"elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Extended Black Honey","variety":"Milenio","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Milenio"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Filter","price_options":null,"price":69.0,"weight":250,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Blood Orange","primary_category":"Fruity"},{"note":"Melon","primary_category":"Fruity"},{"note":"Cocoa-Hazelnut Cream","primary_category":null}],"in_stock":true,"scraped_at":"2026-01-27T00:12:08.698229","scraper_version":"2.0","raw_data":null,"roaster_country_code":"PL","id":1312,"clean_url_slug":"costa_rica_los_campos_milenio_extended_black_honey_202648","bean_url_path":"/coffee_lab/costa_rica_los_campos_milenio_extended_black_honey_202648","date_added":null,"price_converted":false},{"name":"Costa Rica Los Campos Milenio","roaster":"Coffee Lab","url":"https://coffeelab.pl/en/filter/15942-costa-rica-los-campos-milenio-200g-5904915782219.html","image_url":"/static/data/roasters/coffee_lab/20251211/costa_rica_los_campos_milenio_extended_black_honey_202651.png","description":"If Thermic shows how Don Alexis can play with processing, this coffee reveals the other side of his experimental approach. 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It’s big, boozy and tropical. It comes from our friend Francisco Mena and his farm, Finca Sumava, in Costa Rica. Two cool things about this coffee: first, it’s a Milenio Variety, which is a first for us. Second, the double fermentation process, which Francisco calls Black Moon, gives this coffee its intense flavour profile.\n\nThis omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it.\n\nFrancisco Mena is synonymous with specialty coffee in Costa Rica. He created Exclusive Coffee in 2009, with the goal of promoting Costa Rican coffee as world class - he has successfully achieved that, making Exclusive the top quality Costa Rica coffee exporter. I have known him since then and he’s not a guy who can sit still for more than five minutes. So in 2014 he had a chance to partner up with Czech investor Jiri Zapletal to start Finca Sumava, in the highlands of Lourdes de Naranjo in the West Valley of Costa Rica.\n\nSince that time, Francisco has become a force to be reckoned with. He has planted over 60 hectares of several varieties including Villa Sarchi, Caturra, SL-28, Pacamara, Millenium and Gesha. He has won the Costa Rica Cup of Excellence and has placed near the top in many other competitions.\n\nA couple of years ago, they started doing this process, which they called Black Moon and I tasted their first trial runs then and they had a ton of promise. So when I visited Costa Rica this year, I spent time with Francisco at the farm, and saw the evolution and refinement of the Black Moon Project. It involves waiting until the coffee cherry is nearly dark grape colour, then picking and doing a 48 hour anaerobic fermentation in cherry form - they ferment the cherries under the shade of large inga trees . Then the coffee is de-pulped and fermented once again for another 48 hours. The colour of the parchment was canary yellow from the sugars absorbed during the extended, low temperature fermentation.\n\nThe variety is called Milenio which is a new hybrid variety - a cross between an Ethiopian Heirloom and Sudan Rume varieties. It’s been planted in Central America over the past few years and the results are very encouraging. It has shown resistance to leaf rust, good yields and very good cup quality.\n\nSumava is a beautiful property next to the regional protected forest on the slopes of the Poas Volcano. The farm is located at 1700m, which is about as high as coffee can grow in that region due to the cold weather that runs through it. This cold weather results in slow maturation which adds to the magic of the coffee that comes out of Sumava.","origins":[{"country":"CR","region":"Lourdes De Naranjo","producer":"Francisco Mena","farm":"Finca Sumava","elevation_min":1700,"elevation_max":1700,"latitude":0.0,"longitude":0.0,"process":"Double Fermented Washed","variety":"Milenio","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Milenio"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium","roast_profile":"Omni","price_options":null,"price":16.0,"weight":200,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Sangria","primary_category":"Alcohol/Fermented"},{"note":"Tamarind","primary_category":"Fruity"},{"note":"Lychee","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-27T00:14:26.811678","scraper_version":"2.0","raw_data":null,"roaster_country_code":"CA","id":4447,"clean_url_slug":"finca_sumava_black_moon_double_fermented_washed_001426","bean_url_path":"/phil_&_sebastian_coffee_roasters/finca_sumava_black_moon_double_fermented_washed_001426","date_added":null,"price_converted":false},{"name":"Los Cipreses Anaerobic Natural Milenio by the Salazar brothers Costa Rica","roaster":"Standout Coffee AB","url":"https://www.standoutcoffee.com/collections/featured-collection/products/anaerobic-natural-costa-rica","image_url":"/static/data/roasters/standout_coffee_ab/20260126/los_cipreses_anaerobic_natural_milenio_by_the_salazar_brothers_costa_rica_anaerobic_natural_234859.png","description":"\n

\nThis is a very special lot of an anaerobic natural Milenio variety produced by the Salazar family on their farm Los Cipreses, located in Naranjo, Costa Rica.

Country: Costa Rica
\nRegion: Naranjo, West Valley
\nProducer: Salazar Family
\nVarietals: Milenio
\nProcess: Anaerobic Natural
\nAltitude: 1,650 MASL

This coffee underwent a meticulous and exact fermentation that and a natural process along with the amazing quality of the coffee, resulted in a seriously outstanding cup.

Taste description
\nClean and silky structure with ultra ripe yellow and tropical fruit sweetness, complimented by intense floral aromatics like oolong tea and a tangy, juicy citric acidity.

Story
Naranjo is an especially beautiful part of Costa Rica, surrounded by lush forests that dance in the fresh winds coming from the Pacific Ocean. Here is where you will find Los Cipreses, originally founded by their father, the farm is now operated by brothers Christian and Greivan in Naranjo district of West Valley, Costa Rica. The west valley, as opposed to the Central Valley, tends to offer higher altitudes and, due to the influence of the Pacific Ocean weather patterns, a dryer and milder climate. Los Cipreses gets its name for the cypress trees that are grown next to the farm and sold as Christmas trees during the holidays.

Christian and his brother Greivan grow many different varieties on the farm including SL-28, Caturra, Geisha, Sudan Rume, and most excitingly, Milenio. Milenio is a newer hybrid variety, a cross between T5296 and the Ethiopian Sudan Rume, offering great resistance to leaf rust and providing a wonderful cup profile. These skills at growing combined with meticulous anaerobic processing create the outstanding flavours that you’ll find in this coffee.

Varietal: Milenio

\nMilenio (also commonly H10) is a first-generation hybrid developed for specialty coffee quality and disease resistance.
It’s a cross between the rust-resistant T5296 and an Ethiopian Sudan Rume landrace, combining hardiness with cup quality.
Milenio has been gaining popularity in Costa Rica for its balanced acidity, aromatic complexity, and high yield under challenging conditions.

When labeled anaerobic, this coffee undergoes controlled fermentation without oxygen — typically in sealed tanks.
\nHere’s how that influences the cup:

Anaerobic fermentation encourages different microbial activity compared with traditional aerobic processing, producing distinct aromatic and flavour profiles that can be fruit-driven and layered.

At Los Cipreses, meticulous protocols and fermentation help this coffee stand out by adding sweetness and clarityto the cup.

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\nThis is a very special lot of an anaerobic natural Milenio variety produced by the Salazar family on their farm Los Cipreses, located in Naranjo, Costa Rica.

Country: Costa Rica
Region: Naranjo, West Valley
Producer: Salazar Family
Varietals: Milenio
Process: Anaerobic Natural
Altitude: 1,650 MASL

This coffee underwent a meticulous and exact fermentation that and a natural process along with the amazing quality of the coffee, resulted in a seriously outstanding cup.

Taste description
Clean and silky structure with ultra ripe yellow and tropical fruit sweetness, complimented by intense floral aromatics like oolong tea and a tangy, juicy citric acidity.

Varietal: Milenio

\nMilenio (also commonly H10) is a first-generation hybrid developed for specialty coffee quality and disease resistance.
It’s a cross between the rust-resistant T5296 and an Ethiopian Sudan Rume landrace, combining hardiness with cup quality.
Milenio has been gaining popularity in Costa Rica for its balanced acidity, aromatic complexity, and high yield under challenging conditions.

When labeled anaerobic, this coffee undergoes controlled fermentation without oxygen — typically in sealed tanks.
Here’s how that influences the cup:

At Los Cipreses, meticulous protocols and fermentation help this coffee stand out by adding sweetness and clarityto the cup.

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Milenio

About This Varietal

Popular Origins

Top Roasters

Common Tasting Notes

Processing Methods

Coffee Beans of Milenio Varietal

Black Diamond, Costa Rica

Costa Rica - Las Lajas

Costa Rica Los Campos Milenio

Costa Rica Los Campos Milenio

Finca Sumava Black Moon

Los Cipreses Anaerobic Natural Milenio by the Salazar brothers Costa Rica

Los Cipreses Anaerobic Natural Milenio by the Salazar brothers Costa Rica