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Costa Rica "Perla Negra" Natural (fruit bomb)
Costa Rica "Perla Negra" Natural (fruit bomb)
Costa Rica "Perla Negra" Natural (fruit bomb)
Costa Rica "Perla Negra" Natural (fruit bomb)
Costa Rica "Perla Negra" Natural (fruit bomb)
Costa Rica "Perla Negra" Natural (fruit bomb)
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Costa Rica "Perla Negra" Natural (fruit bomb)

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LIGHTER ROAST | Natural Processed  | Cacao nib | Fruit Tart I Dark Chocolate

This is a "fruit bomb" coffee crafted for home pourovers & coffee connoisseurs looking for a fruit forward, naturally sweet cup. Our roasts rated in the top coffees from Costa Rica as well as tied for the top single origin espressos by Coffee Review (#2, 94 pts, August 2018). Perla Negra natural process is defined by selective harvesting of the ripest cherries before washing and drying to yield complex, fruit forward, sweet natural flavor. Our coffee buyer traveled to the Las Lajas farm to meet producers Dona Francisca & Oscar Chacon and secure their very special microlots - now annual favorites for Magnolia. The Chacons pioneered natural and honey-processed coffees in Costa Rica & are always on the cutting edge of sustainable & organic farming methods.

Elevation: 1450 meters

Varietal: Caturra

Milling Process: Natural

Drying Process: Raised Beds

About the farm and producers 
Dona Francisca and her husband Oscar Chacon of Las Lajas are 3rd generation coffee producers. They own and manage their micro mill, Las Lajas, and specialty coffee farms in different regions of the foothills of the Poas volcano in the Central Valley of Costa Rica. The Cumbres del Poas name comes from the area where the coffee is produced on the summits of the Poas volcano.

Oscar Chacon’s grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee. However, on February 8, 2008, the Cinchona earthquake struck and significantly impacted the area. After a week without drinking water or electricity, they realized they needed to figure out how to process their harvest since they were unable to produce washed or honey coffee. Eventually, they decided to process the coffee naturally, resulting in their now famous Perla Negra coffee. Their Perla Negra natural process is defined by selective harvesting of the ripest cherries before washing and drying in cherry for 22-27 days! This yields fruit forward, sweet natural flavors.