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MEDIUM- LIGHTER ROAST | Natural Processed | Fruit & Chocolate Bomb | Lavender | Pomegrante | Narcissus-like Sweet Flowers | Cocoa nib
This is a perennial favorite. We're lucky to source directly from this award-winning farm. We've been buying special lots from our friends at Las Lajas since Jay first traveled to meet Dona Francisca and her husband Oscar Chacon and visit their world renowned farm and micromill in 2017. The word has gotten out about these pioneers in coffee - but we're lucky to secure some of their best and rarest lots every year. Our roast rated 94 points and Top 30 Coffee of the Year (Coffee Review, Nov 2018). This is a fruit forward and floral coffee crafted for home pourovers & connoisseurs looking for an exceptional, naturally sweet & juicy cup.
"A brightly expressed fruit and chocolate bomb with ballast from notes of rich nut and sweet flowers." Coffee Review
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 natural processed microlots.
So what is a Perla Negra?
Las Lajas defines their Perla Negra process as the selective harvesting of only their ripest cherries which are then dried in full cherry for between 3 & 4 weeks! The cherries are moved intermittently throughout every morning and then covered in the afternoon and evenings. The Las Lajas drying mill is one of the best micro mills in Costa Rica and is well known for its exceptional drying techniques for natural and honey-processed coffees.