Las Lajas Natural - Perla Negra

THE PRODUCERS

Oscar and Francisca Chacón of Las Lajas, Central Valley, Costa Rica, are pioneers in honey and natural processing. Their reputation dates back to the early 2000s when an earthquake disrupted their washing station. With no way to fully depulp and wash cherries, they dried them partially pulped - creating what became known as honey process. Buyers loved it, and the Chacóns leaned into experimentation.

Over the years, they refined dry processing and fermentation, setting a new standard in Costa Rica and influencing producers across Central America. In 2016, they bought a roaster - rare for farmers - so they could cup their own coffee, control quality season over season, and chart their own success. Today, Las Lajas is considered one of the premier micro mills in the region.

THE PROCESS

Though famous for honey, Las Lajas also excels in naturals. Their precision and control over fermentation let them produce a wide spectrum of profiles. Perla Negra (“Black Pearl”) is their premium natural - 100% organic, carefully dried, and meticulously monitored to ensure clarity and balance.

THE CUP

Bold, fruit-forward, and silky. Fresh berries up front, layered with vanilla sweetness and a rich chocolate truffle finish. Versatile enough for multiple brew methods, with a flavour profile that’s captured fans at home and abroad.

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.