The Perla Negra (Black Pearl) is a very difficult drying process in which we take a Pulped Natural (Honey) processed coffee to the verge of fermentation, and the beginning of mold penicillium; similar to that of a blue cheese.
Nothing is added to the coffee, it is all natural but it is aged before the pre-drying process in a temperature controlled environment. We lay out the coffee as a thin layer on a plastic tarp inside our warehouse. We then cover it with another plastic tarp and we let the coffee rest for 96 hours. Within 48 hours the coffee is starting to show a thin milky white skin. On the sixth day, the coffee still has the milky aspect and is now giving off a sweet smell. After 96 hours, we take it out to the drying bed where it is dried slowly in order to keep its embryo alive and allow a longer shelf life. The total drying time takes around 16 days.
A general characteristic of the Perla Negra cup profile is a lactic acid taste, condensed milk, dark chocolate, and dark fruits flavors.