We've already shared several coffees from Las Lajas this year, and for good reason! You may have tried the coffees we have roasted from Finca La Esperanza and Finca La Julia. Now, we're introducing a Perla Negra H1 variety from Finca Los Ángeles.
Last year, we were lucky to have a Perla Negra San Isidro 48 variety; like H1, it is a Sarchimor hybrid and also from Finca Los Ángeles. The coffee from Finca La Esperanza was a Black Diamond process, which is their take on a natural anaerobic. The coffee from Finca La Julia was a Black Honey process, which is their longest drying time for Honey-processed coffee.
This Perla Negra is one of two Natural processes Las Lajas uses; the other is Alma Negra. The biggest difference between Perla Negra and Alma Negra is how long the coffee dries in the shade (rather than on a sunny patio), resulting in a much slower drying period. The Perla Negra process tends to produce bright and clean notes of melon, citrus, and milk chocolate. The Alma Negra process is more likely to produce a richer cup with a full body and notes of port wine, plum, and cranberry.
Coffee Profile
Flavor Notes:
Caramel / Granny Smith Apple / Honeydew
Producer:
Oscar + Francisca Chacón
Region:
Sabanilla de Alajuela + Central Valley
Variety:
H1
Process:
Perla Negra
Coffee Bio
In this cup, we taste notes of honeydew, caramel apple acidity and sweetness, and a white wine overtone. Check out this new and unique addition to our lineup of Costa Rican coffees from our friends at Las Lajas!
