Perla Negra

Dona Francisca and her husband Oscar Chacon of Las Lajas are 3rd generation coffee producers. They own and manage their micro mill, Las Lajas, and specialty coffee farms in different regions of the foothills of the Poas volcano in the Central Valley of Costa Rica. The Cumbres del Poas name comes from the area where the coffee is produced. Las Lajas defines their Perla Negra process as the selective harvesting of only their ripest cherries which are then dried in full cherry for between 3 & 4 weeks

The cherries is depulped and moved intermittently throughout every morning and then covered in the afternoon and evenings.

The coffee with mucilage s is dried single layer in a shaded area for 10 days, during the night time, the workers will stacked up cherries, and lay back to single layer during day time to let the cherries dry slower than usual.