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Las Lajas Perla Negra

£11.00£36.00

Las Lajas Perla Negra

 

  • Country: Costa Rica
  • Region: Central Valley – Sabanailla de Alajuela
  • Altitude: 1,500 metres above sea level
  • Varietal: Caturra & Catuai
  • Processing: Natural 
  • Farmer: Chacon Family

IN THE CUP: ORANGE | RASPBERRY | RAISINS | NUTMEG 

BREW GUIDE:

Espresso

  1. 19g in
  2. 40g out
  3. in 30 – 35 seconds                                                                                      

Cafetiere

  1. 60g per litre
  2. Steep for 4 minutes 
  3. Stir and scoop off the crust
  4. Wait a further minute for grounds to settle
  5. Either pour slowly without plunging using the lid as a filter or
  6. Gently push the plunger the bottom and pour slowly.
  7. ENJOY YOUR COFFEE

 

 

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Description

Las Lajas Perla Negra

COSTA RICA  

The Chacón farms are mostly run along organic farming principles. It has become more costly and complicated to gain official organic certification – and the family felt that certification wasn’t adding sufficient value to their product – so they let their certification lapse. However, organic principles have remained fundamental to their farming philosophy, with a chemical-free production process, pulp from the mill being used to make compost for the coffee plants, and processes that use only one cubic meter of water per day.

Innovation is central to the farms, and the family has experimented with different coffee varieties. They now grow Caturra, Red and Yellow Catuai, Paraiso (Sarchimore and Catuai), Milenio, Villa Sarchi, Geisha, Pacamara and – their most recent addition in 2019 – SL28. The harvest here runs from December to February, and after harvest the coffees are floated using Penagos machines before being processed. The honeys are first dried on beds in the sun, being moved when the desired colour is reached – the longer the drying, the darker the honey (black honey is not moved at all for the first two days after pulping). When they move the patios, they flip the crust formed rather than create rows with a rake as they have found this makes for a more consistent lot. They have given names to the different processes they have developed, including Alma Negra, Perla Negra and Yellow Diamond.

In 2020 they invested in new fermentation tanks that receive the coffee just after pulping by way of a conveyor belt, as well as a new mechanical dryer for second grades. They have also been renovating the warehouse, arranging it so that containers can now be loaded directly from the warehouse.

Oscar and Francisca started working on their own but they now employ 20 people in the mill and up to 100 pickers. They pay 1,200 colones (about $2) per cajuela harvested, and a premium of 300 colones per cajuela ($0.50) is paid later for all the cajuelas picked (a cajuela – derived from caja meaning box – is Costa Rica’s unit of measurement for picking coffee and equates to approximately 12.5kg of cherries). The money is given to the head of the household, the woman, as it their belief that money is better managed by the women in the family.

  • Country: Costa Rica
  • Region: Central Valley – Sabanilla de Alajuela
  • Altitude: 1,500 metres above sea level
  • Varietal: Caturra & Catuai
  • Processing: Natural 
  • Farmer: Chacon Family

BREW GUIDE:

Espresso

  1. 19g in
  2. 40g out
  3. in 30 – 35 seconds                                                                                      

Cafetiere

  1. 60g per litre
  2. Steep for 4 minutes 
  3. Stir and scoop off the crust
  4. Wait a further minute for grounds to settle
  5. Either pour slowly without plunging using the lid as a filter or
  6. Gently push the plunger the bottom and pour slowly.
  7. ENJOY YOUR COFFEE

 

Additional information

Weight N/A
Grind Option

Ground for Aeropress, Ground for Cafetiere, Ground for Espresso, Ground for Stove Top, Ground for filter, Whole Beans

Size

250g, 1Kg

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