Perla Negra or “black pearl” is a processing method developed by Oscar Chacón. This is a variation on the natural process which starts by selecting cherries that contain a high amount sugar content, measured by degrees of brix. These cherries are initially dried in the sun on raised bed for 1 week before being transferred to rest in the shade. Finally they are transferred to a covered greenhouse patio and only raked twice per day which extends the total drying time to 30 days. This extended drying and fermentation time is what gives this coffee very fruity and tea like characteristics.