Costa Rica Perla Negra

Description

Oscar and Francisca Chacón, third-generation Costa Rican coffee producers, are passionate about quality and innovation. In 2005, they joined Costa Rica’s micromill movement to gain control over their coffee processing. This led to the creation of groundbreaking Honey and Natural process coffees with unique flavor profiles.

In 2008, a devastating earthquake struck Costa Rica, causing power and water shortages during harvest. Francisca, determined to overcome this challenge, improvised raised drying beds inspired by African coffee production methods. This innovative approach sparked another breakthrough for the Chacón family, and their Naturals quickly gained international recognition.

This Perla Negra Natural process involves slowly drying ripe coffee cherries with the beans still inside. The cherries begin on raised beds in the sun, then rest in the shade for about a week before finishing drying in a greenhouse. This meticulous process, which involves turning the cherries twice a day, results in a very slow and deliberate drying process that enhances the cherries’ sweetness and complexity.