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.
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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.
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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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