Costa Rica Legendary Estate Las Lajas Perla Negra | Black Pearl

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Las Lajas Manor is one of the pioneering estates in Costa Rica that switched to micro-batch production. In 2000, coffee prices in Costa Rica fell dramatically, while farming costs continued to rise. Faced with the need to transform their economic model, the third-generation owners of Las Lajas Manor, the Chacon couple, decisively converted Las Lajas into an organic estate and officially began producing micro-batch coffee in 2006.

In Costa Rica, the traditional farming model was to maximize output to exchange for higher returns. At that time, there wasn't much concept of specialty coffee, nor were there processing techniques. For coffee farmers, the idea of running an organic estate while producing micro-batch coffee was almost a crazy thought that wouldn't occur to them.

However, the difficulties of transformation did not become obstacles for the Chacon couple. A major earthquake in 2008 forced Costa Rica to lose water and electricity for a full week, and it occurred precisely during the critical harvest period. As the saying goes, crisis creates opportunity. The Chacon couple decided to use the natural processing method for harvest and post-processing, which also opened up innovation and experimentation in processing methods.

When the Chacon couple provided the natural processed coffee to local cuppers for tasting, no one approved of such coffee. However, when the Chacon couple provided the coffee to Andrew from Cafe Import, he greatly appreciated this type of coffee, which also brought new opportunities to Las Lajas.

The Meaning of Natural and the Naming of Perla Negra

Perla Negra (Black Pearl) is a natural processed coffee. Although the term "natural processing" is now commonplace in our minds, "Natural" had a completely different meaning in Costa Rica a few years ago.

At that time, Natural was defined by Costa Ricans as coffee fruits that over-ripened and fell from trees, which farmers then picked up from the ground and processed. Meanwhile, there was a perception of Natural as being low quality. Although both are Natural, African natural processing represents a completely different processing model.

To avoid being influenced by old viewpoints, Las Lajas's approach is to name their coffees. Therefore, Las Lajas has different names for coffee beans processed in different ways, such as Black Pearl, Black Soul, Black Diamond, etc.

Perla Negra Black Pearl

The processing method for this Black Pearl involves using plastic covers for shading during natural processing to preserve more of the delicate flavors that coffee should have. The harvested coffee fruits are placed on African drying racks in the early morning and turned regularly for sun exposure until reaching a moisture content of 11.5%. The entire process takes about two weeks.

Actually, we first encountered Las Lajas while studying in the UK. At that time, a friend brewed a cup of Black Pearl roasted by Square Mile, which had a very impressive bright acidity and excellent chocolate texture.

The Black Pearl we roast is a hybrid of Caturra and Catuai. In terms of flavor, it has distinct tropical fruit aromas and solid chocolate notes. The overall mouthfeel is substantial yet very smooth and gentle.

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