Espresso Workshop: Morning Brews

Posted by Hamish Mackereth on 21-10-2015

Costa Rica Las Laja Perla Nergra

 

Grown at an altidue of 1,500 meters, this naturally processed Perla Nergra offers tastings of caramel and strawberry, complimented with a honey sweetness, winey character and redcurrant acidity. It has an overall coating mouthfeel and a body of great depth. 

 

 

A bit of history about the beans - the owners Francisca and Don Oscar Chacon are third generation coffee producers on their family farm, Las Lajas, an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica.

Suprisingly enough, their grandparents are renowned for being one of the first farmers to process high quality Honey and Natural processed coffees in Central America. 

 

To determine the optimal time to pick during the harvest, Franscisca will measure the brix contents in the coffee cherry.

 

"For a natural Central American this coffee has all the sweetness and complexity but is wonderfully restrained, certainly no ferment notes in the profile." - Espresso Workshop 

 

To grab a bag of your own, head on over to Espresso Workshop.