Perla Negra [2022]

So often we fill these coffee cards with the same information like elevation, processes and how many hours it has been dried on raised beds. That's all great stuff, but sometimes it's nice to zone out, and just enjoy the coffee in front of you without doing a background check and making sure we know all the nitty gritty details. This collection of coffees is a photo series of hire cars from my travels which have been the gateways to adventure and great memories. Nothing drives like a hire car after all. Grab your Fressko, pack the snacks and put on Tommy’s killer playlist. We are hitting the road and taking a trip to Costa Rica, so sit back, sip and relax. This is a photo taken on the Bonneville salt flats just outside Salt Lake City in Utah. The salt flats are vast, you can literally see the earth curve in the distance. “Tina the Turbo” served us well this trip, clocking up around 10,000 miles in a few weeks. She is the hero of this photo, definitely not Heath. The Perla Negra is a ripper natural process. We selected it for its fruit basket full of juicy fruits and sweet kiwi fruit acidity. The team at Las Lajas have really dialed in their version of a natural process and we had to get it again. DEEP DIVE + PRODUCER : CROP YEAR : 2021 COUNTRY : COSTA RICA REGION : ALAJUELA ELEVATION : 1450 MASL VARIETAL : CATURRA & CATUAI PROCESSING : NATURAL IMPORTER/PARTNER : Cafe Imports GEO TAG DOWNLOAD PDF ESPRESSO RECIPE + ESPRESSO MACHINE This is just a starting place. We encourage experimenting and breaking the rules. DOSE : 21g YIELD : 52g TIME : 28 seconds NOTES : FILTER RECIPE + V60 RECIPE This is just a starting place. We encourage experimenting and breaking the rules. DOSE : 21g YIELD : 300g TIME : 4 - 5 minutes NOTES : Add 60g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.