Warning: Use of undefined constant have_posts - assumed 'have_posts' (this will throw an Error in a future version of PHP) in /home/cafevir3/public_html/wp-content/themes/CafeV-theme/single.php on line 7

Costa Rica Perla Negra: Natural Processed Coffees

December 18, 2015

| By Savannah Phillips |

The Perla Negra is a full Natural Processed coffee dried on raised beds from the central valley region of Costa Rica. This coffee is 100% of the Caturra varietal and is grown between 1500-1750 meters. With the uniqueness of this cup you will find hints of cherry and raspberry upfront, with subtle undertones of honey and caramel. The body on this coffee is very smooth with a clean lingering finish of chocolate and sugar cane like sweetness. This coffee is a very delicate and complex cup.

Here are a few of the flavors you will likely taste.

Dark Chocolate

Dark chocolate copy

As a single origin espresso, this coffee really shines. There are hints of dates, cherry and vanilla, with a lingering bittersweet chocolate, as well as caramel undertones in the finish.


Cherries copy

Coffee Review gave us a score of 92 for this coffee. Big, fruit- and floral-toned. Dark chocolate, black cherry, hazelnut, musky lily, a hint of rye whisky in aroma and cup. Round, resonant acidity; syrupy mouthfeel. Lily and chocolate carry into a deep finish.

Vanilla Bean

Vanilla bean copy

This holiday, bring something that will wow the in-laws, and will be sure to please all your guests. This coffee is a candid reminder of just how decadent the holidays can be when you want to please and impress a variety of palettes. We love it as a pour over, as well as on espresso and as a Hario V60. Cheers!


Lilies copy


The following two tabs change content below.

Savannah Phillips

Quality Control
A Level-Two Certified Barista, native Northwesterner turned So-Cal girl, Savannah is also addicted to yoga, hiking, meditation and long drives up Coast Highway 101. She doesn’t remember ever not loving coffee. Even as a child, when most other kids typically hate the taste, it was something she craved, which looking back, was unquestionably an early prediction of a career devoted to specialty coffee.

Share this story

Share on Facebook
Tweet about this on Twitter