Black Pearl of Black Soul in La La Haas Manor, Costa Rica

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Black Soul | Black Pearl: Lajas La Lajas Manor is dealing with its own organic coffee fruit real-time batch called Perla Negra (Black Pearl processing), while helping surrounding farmers to use Perla Negra technology for processing, the external batch is called Alma Negra (Black Soul). In the grading stage of coffee fruit, the sweetness tester (BRIX) is used to re-select the fruit with high sweetness from the hand-selected red fruit, and then leave almost 100% of the pulp and pectin on an African tanning bed for low-temperature fermentation, shaded by plastic sheeting and turned regularly every day. (most of the drying in Costa Rica is on the cement floor).

Black Pearl (Perla Negra): sun-treated, dried in an elevated bed, turned normally

Black Soul (Alma Negra): tanned, dried in an elevated bed, turned only a few times a day

The Black Soul has less turning times and a higher degree of fermentation than the Black Pearl, but it is also more likely to fail. Under the careful treatment of Lajas, this "Black Soul" has become the best of sun-dried beans with rich flavor, thick and round taste and long finish. With Lajas different treatment of raw beans, showing different flavors, compared with each other, you can definitely have a special experience.

Qianjie Coffee is recommended to be made by hand:

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen 58%)

Cooking method: 32 grams of water steaming for 32 seconds, injection to 126 grams, and so on when the water level is about to expose the powder bed, continue to inject water to 228 grams, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts) the extraction time is one minute and 50 seconds.