las lajas: costa rica


tastes like watermelon, passionfruit & raspberry


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Another filter enters the chat! This one is a funky Perla Negra from Las Lajas in Costa Rica, with big tropical fruit flavours, a thick body & syrupy sweetness.

This is the second time we’ve added coffees from Las Lajas micromill to the rotation. Oscar & Francisca Chacón, who own the group of farms, are third-generation coffee producers. The couple are very committed to quality & innovation. In fact, they were among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

In 2008, an earthquake wiped out electricity & water to their area during the harvest. They were unable to run the depulpers or wash the mucilage off to produce Washed lots. Francisca decided to take inspiration from African coffee production. They quickly built raised beds on the property & the rest is history.

Perla Negra, or “Black Pearl”, was developed by Oscar and Francisca Chacón at Las Lajas. It is a Natural process where the very ripest coffee cherries dry directly in the sun for 10 days. During this time, they are continuously raked and moved throughout the day.

The coffee is then transferred to clean sacks where it’s tied off and rested for 3 days. Finally, the cherries are transferred to raised beds and finished as a Natural. It’s an extremely slow drying process, taking anywhere between 22-30 days.



  • origin: central valley, costa rica
  • produced by: las lajas micromill
  • processing method: perla negra
  • varietal: catuai, caturra
  • elevation: 1400-1600m above sea level
  • roasted for: filter



ratio: 1:15  |  time: 3-3.30mins  |  temp: 92°C

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