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Costa Rica

La Perla

La Perla

A rich and ripe honey SL28 by Francisco Echandi, characterised by round stewed berries and a deep sweetness in the cup

Kr. 189,00 DKK
Kr. 189,00 DKK
incl. vat/tax

About

Coffee Expression The fruit forward character of the SL28 varietal is enhanced by the processing, here reminiscent of rich and sweet stewed berries.

Producer The La Perla micro mill is located in Lourdes de Naranjo, not far from the capital San Jose. Francisco has been working for some years to use regenerative agricultural processes, focussing on the health of his soils.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Francisco Echandi

Region West Valley

Altitude 1500 masl

Varietal SL28

Process Honey

Harvest February 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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La Perla

La Perla sits at 1500 metres above sea level in the West Valley region, only 50 kilometres north of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for Francisco to produce excellent coffees at his La Perla mill. After years as a coffee farmer, Francisco built La Perla in order to take more control of his value chain, processing his own coffee from cherry to finished product. Francisco has also worked hard to improve his farming techniques, aiming for a regenerative, soil health-based approach. He has even begun the process of certification, aiming for a ‘Regenified’ certification.

The opportunity to take control over his own value chain, producing quality coffees in return for higher payments has revolutionised the family business. Since the beginning of the micro mill project, Francisco has worked tirelessly to produce the highest quality, investing in exotic varietals and equipment that allows ever great control over processing in the mill. 

Honey SL28

This lot is an example of both. Francisco has been growing SL28 on the farm for several years, and it’s been consistently producing excellent quality raw material. This lot is then processed as a honey, using La Perla’s Penagos eco-pulper to control the amount of fruit left on each seed. The fruit forward character of the SL28 varietal is enhanced by the processing, here reminiscent of rich and sweet stewed berries.

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