The Natural Processing Method of Black Soul/Black Pearl from Costa Rica's Lajas Farm
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Alma Negra & Perla Negra: Lajas Farm's Premium Processing Methods
When processing their own organic coffee cherries, Lajas Farm exports batches under the name Perla Negra (Black Pearl), while batches processed using Perla Negra technology for surrounding farmers are exported under the name Alma Negra (Black Soul). During the coffee cherry grading stage, a sweetness tester (BRIX) is used to select cherries that meet the sweetness standards from hand-picked red cherries. Then, almost 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 (most drying processes in Costa Rica are done on cement floors).
Perla Negra (Black Pearl)
Natural processing, dried on raised beds with regular turning
Alma Negra (Black Soul)
Natural processing, dried on raised beds with only a few turns per day
Compared to Perla Negra, Alma Negra is turned less frequently, resulting in higher fermentation levels but also greater risk of failure. However, under Lajas's careful processing, this "Alma Negra" has become an exceptional natural processed coffee, with rich flavors, thick and round mouthfeel, and a long-lasting aftertaste. Using different processing methods from Lajas to showcase different flavors allows for special insights when compared side by side.
FrontStreet Coffee's Pour-over Recommendations
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 bloom for 32 seconds, pour to 126g in sections, when water level drops and is about to expose the coffee bed, continue pouring to 228g and stop the water, when water level drops and is about to expose the coffee bed, remove the dripper (timing starts from bloom). Extraction time is 1 minute 50 seconds.
Important Notice :
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Tel:020 38364473
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Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee's Yirgacheffe washed and natural coffee difference introduction. Yirgacheffe washed processing method: Using washing and fermentation methods to remove pulp, mucilage, and skin, washing the coffee beans until smooth and clean. After washing, the coffee beans are still enclosed in parchment, with a moisture content of 50%
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