Variety Red Bourbon, Pink Bourbon, Chiroso, Caturra, Tabi
Process Washed
Region Huila, Colombia
Producers Deiro Gasca, Lizardo Imbachi, Erik Bravo, Delfin Carvajal
Altitude 1600 - 2000 masl

Pomegranate,
Red Apple,
Dark Chocolate.

In Spanish, Las Perlitas means “Little Pearls,” and throughout the harvest, it’s quite common for
smallholders in Colombia to produce lots that aren’t large enough to be exported on their own. Las Perlitas is a clear example of how we can help smallholder farmers receive a fair payment for their quality. Our selection procedure is very strict, and we use the same standard with each micro-lot or constructed lot.

Every small lot is individually cupped various times before being included within the main lot. In addition to cup quality, each coffee must meet strict physical requirements, based on our guidelines for moisture content and water activity.

We purchase all coffees scoring 86+ points, regardless of size, and create a
larger, export-size lot based on cup score and profile.

The variations of fruity flavours of our specialty lots are created by manipulating different variables before, during and after the fermentation process, such as cleanliness, temperature, batch size, fermentation time and choices between dry or wet fermentations and more and more the addition of microorganisms.

On average, Las Perlitas coffees ferment from 24 to 48h and sometimes up to 72.
Drying time is around 7-14 days.