Colombia
Detailed product description
Farm
Las Perlitas translates from Spanish as “Little Pearls”—a fitting name for this exceptional blend. The lot is made up of small, high-quality microlots (scoring 86+ points) produced by smallholder farmers in Huila, Colombia, whose individual harvests are too small to be exported on their own.
The farms are located at elevations between 1,900 and 2,300 metres above sea level and primarily cultivate the Pink Bourbon variety. This lot brings together coffees from producers including Deiro Gasca, Lizardo Imbachi, Erik Bravo, and Delfin Carvajal. Pink Bourbon is celebrated for its vibrant acidity, juicy fruit sweetness, and delicate floral character.
Processing
This coffee is produced using a washed process with extended fermentation. After harvest, the coffee cherries ferment for an average of 24–48 hours, and in some cases up to 72 hours. The coffee is then washed and dried for 7–14 days.
The extended fermentation enhances fruit complexity and sweetness, creating vibrant flavour characteristics that would be difficult to achieve through a traditional natural process in Colombia’s humid climate.
We selected this coffee for the second year in a row. We had been eagerly awaiting the new harvest, and once again chose this beautifully clean, expressive Pink Bourbon for its vibrant fruit character, floral aromatics, and elegant cup profile.
V60 Recipe
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Brew ratio: 1:15
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20 g coffee
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Grind: 24 clicks (Comandante)
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Brew time: 2:40
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Water profile: GH 5, KH 3, 94 °C
Method:
Pour 60 g of water over 20 g of coffee and let it bloom for 40 seconds.
Slowly pour another 120 g of water in circular motions.
When the previous pour has almost drained, add the final 120 g of water — again slowly and in circles.
Total extraction time should be around 2:40.
Don’t hesitate to experiment — adjust the grind (if bitter notes dominate, go coarser; if the cup tastes flat or watery, go finer) or play with the brew ratio.