Costa Rica Perla Negra

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Costa Rica Perla Negra

20.00

One of our most favorite places to find great coffees

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The Perla Negra natural process is defined by selective harvesting of only the ripest cherries. These cherries are washed and moved to patios for drying, and are moved intermittently throughout the morning, then capped and covered in the afternoon
and evenings. Cherries dry for between 22 and 27 days. The drying mill, Las Lajas, is one of the best micro mills in Costa Rica and is well known for its exceptional drying techniques for natural and honey-processed coffees. Oscar and Francisca are constantly experimenting and developing new processing techniques to create the best possible coffees.

Words from Francisca Chacon:

The Las Lajas project started in 1840, and it has passed down from generation to generation since then. Oscar Chacon—my husband—inherited 5 hectares when his father died. At that time Oscar was just 18 years old, but because he was the oldest brother in his family, he and his mother decided it was his time to work on the farm. Their goal was to protect and maintain the legacy that his parents left.

In the year 2000, prices were falling down for coffee, and the cost of growing was going up in Costa Rica. At this time we found the solution of organic production. I also had a background in coffee because my own family were coffee producers, but they didn’t have any experience with milling the coffee. In 1997, me and Oscar got married, and by 2006 we decided to start milling our own coffee, and that’s when the microlot program started.

Where I come from the tradition was to produce tons of coffee instead of quality coffee. I was working at a governmental company when our first child was born; but I was a hard worker, so I left the house early and came back late, and didn’t have a chance to see my child grow up. So in order to spend more time with my family, me and Oscar decided to start this microlot project without knowing if it would really work out.

We built a small patio—like just ten square meters—but we realized that was not the best idea [laughs]. We had no clue. At that time, we were only producing 25 exportable bags of coffee a year. But then we jumped to 300, then 600, and nowadays it’s 2000 bags.


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