Legendary Manor Las Lajas Perla Negra in Costa Rica | Black Pearl

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Las Lajas Manor is one of the pioneer estates that have been transformed into microbatches in Costa Rica. In 2000, the price of coffee in Costa Rica fell much, but the cost of farming was rising. Faced with the transformation of the economic model, Chacon, the third-generation operator of Las Lajas Manor, resolutely turned Las Lajas into an organic estate and formally produced micro-batch coffee in 2006.

In Costa Rica, the old farming model was to produce as much as possible in exchange for higher pay. At that time, there was not much concept of boutique coffee, and there was no technology in the process. For coffee farmers, making organic estates and micro-batches of coffee is a crazy idea that hardly ever comes to mind.

However, the difficulty of the transition is not an obstacle to the Chacon couple. A major earthquake in 2008 forced Costa Rica to cut off water and electricity for a whole week, at a critical time of harvest. As the saying goes, the crisis is a turning point, and the Chacon couple decided to harvest and post-harvest in the sun, which also started the innovation and experiment in the treatment method.

When the Chacon couple offered sun-cured coffee to the local cup tester for tasting, no one agreed with the coffee. But when the Chacon couple offered coffee to Cafe Import's Andrew, he greatly praised the coffee and brought new opportunities for Las Lajas.

"the meaning of Natural and the naming of Perla Negra

Perla Negra (Black Pearl) is sun-dried beans. Even though the word Natural has become commonplace in our minds, sun had a completely different meaning in Costa Rica a few years ago.

At that time, the definition of Natural in Costa Rica was that the coffee fruit fell off the tree when it was overripe, and the farmer's coffee was picked up from the ground and made. At the same time, there are low-quality ideas about Natural. The same is Natural, but the African sun is a completely different mode of treatment.

In order not to be influenced by old ideas, Las Lajas's approach is to name the coffee. As a result, Las Lajas has its own names on coffee beans treated in different ways. Like black pearls, black souls, black diamonds... Wait.

"Perla Negra Black Pearl

The treatment of this black pearl is to use plastic cloth to shade the sun to retain more of the delicate flavor of coffee. The harvested coffee fruit is placed on an African scaffolding in the early morning and regularly turned and exposed to a moisture content of 11.5%. The whole process takes about two weeks.

As a matter of fact, we first drank Las Lajas when we were studying in England. At that time, my friend cooked a cup of Square Mile-baked black pearls, which had a very amazing bright acid value and a very good chocolate texture.

The black pearl we baked is a hybrid of Kaddura and Kaduai. In flavor, there are distinct aromas of tropical fruits and solid chocolate. The overall taste is solid, but it is also very dense and soft.

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