Always something new.
And while it might be new, it’s a total safe bet.
I think we order coffee from Óscar and Francisca Chacón every year. When the season comes for coffees processed differently than washed, the Chacón family shows us how it’s done best. We’ve had coffees from them processed as Alma Negra, Perla Negra, and Yellow Diamond – their various “take” on honey and natural processes, all of which are consistently super clean on the palate. That’s the case this time too – spot on.
Perla Negra is a processing method that works as follows: after harvesting, the cherries are taken to the mill for grading, where only the ripest ones are selected. Next, they are moved to the greenhouse patio for drying. During the first week, the cherries are stacked on top of each other in a thick layer to allow aerobic fermentation. After this initial week, the coffee is spread out across the patio in a thin layer until the drying process is complete. Delicious!
