Costa Rica Las Lajas | Perla Negra Coffee

The distinct character of this coffee comes from the Perla Negra (Black Pearl) method, a specialized natural process refined by the Chacón family at the Las Lajas mill. Unlike standard natural coffees that are spread thin and turned frequently to dry quickly, Perla Negra cherries are harvested at peak sugar content and dried using a deliberate, slow-exposure technique.

The cherries are placed on raised beds and turned infrequently. This controlled "resting" period allows the fruit sugars to concentrate and interact deeply with the bean before the cherry is fully dried. The result is a profile somewhere between a clean, washed coffee and a heavy, fruit-forward natural.

By roasting this lot to a light profile, we aim to preserve the sweetness of the process with the clarity of the Costa Rican terroir.

This coffee is particularly well-suited for manual brewing methods like the V60 or Chemex. These methods allow the delicate honey and fig notes to separate clearly, showcasing the precision of the Las Lajas mill.