Costa Rica's Lajas Estate: Alma Negra & Perla Negra

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Alma Negra & Perla Negra: Premium Coffee Processing Methods

Alma Negra & Perla Negra: When processing their own organic coffee cherries, Lajas Farm exports batches named Perla Negra (Black Pearl processing), while batches processed for surrounding farmers using Perla Negra technology are named Alma Negra (Black Soul). During the coffee cherry grading stage, a BRIX meter must be used to re-select cherries that meet sugar standards from hand-picked red cherries. Then, nearly 100% of the pulp and mucilage are retained and placed on African drying beds for complete temperature-controlled low-temperature fermentation, covered with plastic sheets for shade and turned regularly each day (most drying processes in Costa Rica are done on cement floors).

Perla Negra (Black Pearl)

Natural processing, placed on raised beds for drying with regular turning.

Alma Negra (Black Soul)

Natural processing, placed on raised beds for drying with only a few turns per day.

Compared to Perla Negra, Alma Negra is turned less frequently, resulting in higher fermentation levels, but also carries a greater risk of failure. Under Lajas's meticulous processing, this "Alma Negra" has become an exceptional natural processed coffee, with rich flavors, full and round mouthfeel, and a long-lasting aftertaste. Using Lajas's different processing methods for green beans showcases different flavors, and comparing them can definitely provide a special experience.

Recommended Brewing Method

FrontStreet Coffee suggests pour-over brewing:

Recommended Brewing Method: Pour-over

Dripper: Hario V60

Water Temperature: 90°C

Coffee-to-Water Ratio: 1:15

Grind Size: BG 5R (China standard 58% pass-through rate on #20 sieve)

Brewing Technique: 32g of water for 32-second bloom, then pour to 126g in segments. When the water level drops to just above the coffee bed, continue pouring to 228g and stop. When the water level drops to just above the coffee bed again, remove the dripper. (Timing starts from the beginning of the bloom) Total extraction time is 1 minute 50 seconds.