What is the difference between Black Soul Coffee and Black Pearl Coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Black Soul

Flavors: wine, red berries, BlackBerry, caramel brown sugar, dark chocolate Body

Finca Las Lajas Alma Negra

Producing area: central Costa Rica valley

Classification: European water washed extremely hard beans SHB

Treatment: 100% sun treatment

Variety: Kaddura, Kaduai

Altitude: 1300 to 1500 m

Harvest time: December to February

The history of coffee in Costa Rica can be traced back to 1779; today, the high-quality coffee beans that best represent Costa Rica come from Tarazu, the western valley and the Zhongbu valley. Run by the Chac ó n family for three generations, Las Lajas Manor is a beautiful coffee farm with its own ecological treatment plant located on the fertile hills of the Poas volcano in the central valley of Costa Rica.

Since taking over in 1990, Francisca has invested in the establishment of nature conservation organic agriculture in a unique and innovative way, and in 2000 it has become one of the most officially certified coffee estates in Costa Rica, and the high-quality coffee produced is also famous in the market.

They believe that organic farming is a better choice for environmental protection and the health of their families, and they still adhere to this belief even in the face of many technical and organizational challenges. The establishment of a natural shaded manor by organic planting is a long-term investment process, shaded by native trees; the planting process does not use chemical fertilizers and pesticides at all, but is increased by natural and homemade compost.

Nutrients, and do a good job of soil and water conservation on the farm. It usually takes three to five years for this type of organic planting to be recognized as organic until the analysis of the soil, branches, leaves, and fruits does not see the listed chemicals.

The Lajas processing plant only collects coffee cherries that are fully ripe and of good quality. during the harvest season, they use sugar meters to measure ripe berries to ensure that the fruits with the highest sugar content are made (up to 21% Mustang 22%). Use the least amount of water when handling raw beans

The pulper removes the pericarp and places the peas with pectin on the so-called African scaffolding to keep the right amount of air in the drying process to produce sweeter and cleaner coffee. The waste residue produced during the treatment process is recycled as pulp and fertilizer to maintain the natural balance of the ecological environment.

In 2009, Lajas Manor, also in Costa Rica, was the first estate to use sun and honey treatment to participate in the Excellence Cup competition (Cup of Excellence auction).

The Lajas processing plant has two quite special sun products, ─ Black Pearl and Black Soul, which are treated with raw coffee beans very close to 100% traditional sun exposure and very close to the so-called black honey treatment.

They use special treatment to prolong the drying time of black pearls and black souls on the scaffolding, but the difference is:

The black pearl is dried and fermented at low temperature, while the black soul is fermented at high temperature.

After fermentation in such a different temperature environment, the black pearl will produce a more obvious meticulous flavor and sweet feeling, while the black soul presents a rich and strong sun tone.

Baking degree: medium baking

END