The Perla Negra, which translates to Black Pearl, is one of Las Lajas' iconic microlots. Quickly, imagine their Black Honey, but without depulping the coffee cherry before drying. Grown at an altitude of 1,450 meters, this Caturra comes from a natural process developed by Oscar and Francisca Chacón following the 2008 earthquake. Deprived of water and electricity, they had to rethink their method of processing coffee. This constraint would give rise to one of their most recognized methods. Only the ripest and most sugar-rich cherries are selected, then dried whole on raised beds and turned regularly to ensure uniform fermentation. A second drying phase under dark nets then promotes the development of sugars. The process, rigorously controlled for 22 to 27 days, yields an exceptionally fruity, clean, and sweet natural coffee, renowned for its beautiful clarity, wine-like sweetness, and vibrant fruit notes.
Whole bean, Bodum, Filter, Breville Espresso, Espresso