Description
Finca Mirella & Mariana sit in Sabanilla de Alajuela’s Central Valley at 1,300–1,825 masl, part of the renowned Las Lajas Micromill founded by Oscar and Francisca Chacón in 2005. Named for two of their daughters, these adjacent parcels benefit from volcanic‐ash soils and a cool microclimate that together produce uniform cherry ripening and bright, balanced cups.
The Perla Negra Natural microlot follows a 100 % natural protocol with no chemical additives, as indicated by its “Natural” classification Only cherries at ≥ 22° Brix are selected, then laid in thin layers on raised African beds and turned frequently. Over 25–35 days of alternating sun and sheltered drying, mucilage sugars crystallize slowly, preserving vibrant fruit notes. After thorough drying, the beans rest at least 60 days before export to stabilize their sensory profile.
Las Lajas optimizes sustainability through a high‑efficiency Penagos pulper and daily refractometer checks for ripeness, minimizing water use while ensuring consistency. Living windbreaks of native trees surround the lots—promoting biodiversity and providing light shade that protects soil health. Oscar and Francisca oversee humidity and temperature readings every day, fine‑tuning drying curves to bring out each lot’s unique character.
In cup, Perla Negra Natural reveals milk chocolate, jammy cranberry, and cooked berry flavors, all lifted by a clean, fruit‑like sweetness and boozy acidity. This limited edition is available now through Burman Coffee Traders, shining in pour‑over preparations for clarity and offering depth and a velvety body in espresso.
Roasting Notes: A high chaff coffee with a slightly uneven roast appearance—typical of high-quality naturals like this one. We recommend keeping this roast at a nice light-medium level, just after the first crack. At this roast point, the sugars start to caramelize gently, enhancing the body without diminishing the coffee’s delightful brightness. Avoid approaching second crack, as this will mute the lively fruity notes. Small adjustments in heat or airflow near first crack will allow you to emphasize either the vibrant, boozy acidity or the chocolate undertones, depending on your roasting preference.
Tasting Notes: Wonderfully clean and sweet, this Perla Negra Natural lot showcases flavors of smooth milk chocolate, sweet cranberry jam, and rich cooked berries. A distinct, fruit-forward sweetness complements the coffee’s lively, wine-like “boozy” acidity that resonates beautifully throughout the cup. Brewed as a pour-over, this coffee offers impressive clarity and brightness, while as espresso it develops a silky, rich body and perfectly balanced complexity.
The Chacons produce several different types of Honeys and Naturals: For their Honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. “Every day I wake up I learn something new,” Oscar says about his study of the drying process.
The Chacons also do different Natural Processes.
Perla Negra (Black Pearl): Dries directly in the sun for 10 days, rotating constantly, then is transferred to bags and left for 2–3 days before being moved to raised beds.
Alma Negra (Black Soul): Drying starts on the patio, then coffee is piled overnight and spread out in the sun during the day.
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