Costa Rica Las Lajas Perla Negra (Black Honey)
This variant is currently sold out
This coffee comes from a single farm in the Sabanilla de Alajuela region of Costa Rica. Don Oscar Chachon have built a quite the reputation for their farm. There are two micro lots available in their farm. The first is the washed process selection and the other is the black honey process. Both of the micro lots are certified Organic.
The black honey process came about somewhat by accident. In February 2008, an earthquake hit the region, and the farm remain without the supply of water and electricity throughout several weeks. Without water and electricity, conducting the washed process is impossible. In order to not salvage a large part of the production, the Chachon, decided, the only option is to continue picking the coffee and process the beans naturally. The farm has since refined the process and produce unusually delicate and consistent natural coffee.
Perla Negra means black pearl. Only the ripest and most perfect cherries are processed using the "Perla Negra" method. Normally, the coffee fruit will turn white/yellow during natural process. With a proper selection of the ripest and the most perfect cherries, the fruit turn out to be black. Like the black pearl. It is also known as the Black Honey Process. Simillar to Yellow honey or white honey process that many Colombian coffee are producing.
Don Chachon claim that this is the first farm that produce natural coffee in Costa Rica. Only 10% of the farm annual production is processed as Perla Negra.
We roast it medium light for this coffee. The Perla Negra method is balanced, rich, big bodied, juicy and complexly sweet. It requires a certain amount of time to get the best of the beans. A crisp, richly sweet, berry driven coffee from Costa Rica. The acidity is like sweet mango!
Varietal - Caturra and Catuai
Process - Perla Negra (Black Honey)/Natural
Altitude - 1450 masl
Origin - Las Lajas Organic Farm