Costa Rica Las Lajas Black Pearl

The Black Pearl process is a unique drying method used in Costa Rica. Although it is a natural process, the beans are not dried directly in the sun; instead, they are covered with a tarp that protects the coffee from overly aggressive drying. This process, which lasts about 5 weeks, involves turning the beans several times a day, allowing for a more complex flavor development and a unique texture in the cup. The result is a coffee with intense, fruity notes, such as pineapple, mango, and blackcurrant.

Costa Rica Las Lajas Perla Negra is a single-origin pour-over coffee with a special Black Pearl process, cultivated in the Las Lajas region. This light roast coffee has a tropical sensory profile with vibrant notes of pineapple, mango, and blackcurrant jam. Its unique process, which protects the beans from aggressive drying, results in a brew full of character and complexity. With a score of +87.5 on the SCA scale, it is an excellent choice for those seeking a bright, fruity, and exotic cup of coffee.

Filter Recipe

Coffee quantity: 15g
Water: 250ml (temperature between 92-96°C)
Method: V60, Chemex, or Aeropress (filter)

Instructions:
Place the ground coffee in the filter.
Pour the water in a circular motion, starting from the center and then moving towards the edges.
Brew in two stages: first, wet the coffee (30ml of water) and let it rest for 30 seconds.
Then, pour the remaining water in gentle movements until reaching 250ml.
Allow it to filter completely and enjoy your fresh and balanced coffee.
Ready to enjoy!