Just up the road from Finca La Julia, in the same Sabanilla de Alajuela hills, Finca San Isidro grows a mix of Catuai, Caturra, and San Isidro that the Las Lajas team puts through their signature Perla Negra process, a proprietary take on natural processing built to push these coffees somewhere louder and wilder. Cherries rest whole, fermenting slowly under controlled conditions before drying, and the result is anything but subtle. Expect dried cranberry stacked on cooked cranberry, cocoa, and a snap of clove, all riding on a boozy, almost fermented acidity balanced by a thick, syrupy sweetness. Grown between 1,400 and 1,600 meters above sea level, these cherries mature slowly, giving the process something dense and flavorful to work with. This is a coffee built for drinkers who want their cup to shout.