Introducing; Costa Rica – Las Lajas | Catuai & Caturra – Natural
Tastes of : Tropical fruits, dark chocolate and passionfruit.
Producers Oscar and Francisca Chacón are third-generation coffee farmers known for their commitment to quality and their innovative approach to processing. Among the first in Costa Rica to pioneer Honey and Natural methods, the couple joined the country’s micro-mill revolution in 2005, investing in their own equipment to gain full control over quality and pricing. Their celebrated Perla Negra Natural is a standout example of their craft.
For this Natural process, only fully ripe cherries with high Brix levels are selected. The cherries are first dried in a thin layer on raised beds for about a week, turned several times a day, before moving into shaded “cold” drying. They are then transferred to a greenhouse patio, where they slowly dry over 22 to 60 days—spread thin to absorb daytime heat, then gathered into mounds overnight. This long, careful drying brings remarkable depth and layered complexity, similar to what you might expect from an extended ferment.
The resulting cup is beautifully balanced, juicy and full-bodied, with flavours that linger. Expect notes of tropical fruit, dark chocolate, and a bright pop of passionfruit.
Discover our brewing guide here for our favourite preparations.
