- Variety: Field Blend - Country: Colombia - Region: Huila - Process: Anaerobic Washed - Altitude: 2100 MASL - Farm: Various - Roast Level: Medium-Light In the cup We taste sweet red berries like raspberries and strawberries, citrus reminiscent of lemon-lime, and a malic acid that presents as candied pear. This coffee has a light body and a sparkling finish. Clean Funky Terroir Experimental Processing Coffees are processed by what is called, "Cochadas", a process where every 4-7 days a new picking is de-pulped into previous days’ and homogenized. On the final day, the coffee is washed and prepared for drying. The majority of the Las Perlitas lot is fermented in water, creating a cleaner profile without excess funk or undesired attributes vs other methods of fermentation. Variety This coffee is a field blend combination of micro lots from local producers in the Huila region. This lot is mostly comprised of Caturra and Pink Bourbon varietals. Caturra is a natural mutation of the Bourbon variety. It was originally discovered on a plantation in the early 1900s. It has a single gene mutation that causes the plant to grow smaller so the actual coffee plant is quite small in stature and height. Caturra has a high nutritional requirement and is quite susceptible to leaf rust. Pink Bourbon is a variety primarily grown in Huila. Though newer than other varietals, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace. Transparency We Paid $16.5 USD/kg Roasted Costs $21.97 USD/kg Our fourth harvest working with the Las Perlitas program from Coffee Quest, this is a sweet and juicy field blend of Pink Bourbon and Caturra. In the cup we taste sweet red berries, lemon-lime, and pear.

- Variety: Field Blend - Country: Colombia - Region: Huila - Process: Anaerobic Washed - Altitude: 2100 MASL - Farm: Various - Roast Level: Medium-Light In the cup We taste sweet red berries like raspberries and strawberries, citrus reminiscent of lemon-lime, and a malic acid that presents as candied pear. This coffee has a light body and a sparkling finish. Clean Funky Terroir Experimental Processing Coffees are processed by what is called, "Cochadas", a process where every 4-7 days a new picking is de-pulped into previous days’ and homogenized. On the final day, the coffee is washed and prepared for drying. The majority of the Las Perlitas lot is fermented in water, creating a cleaner profile without excess funk or undesired attributes vs other methods of fermentation. Variety This coffee is a field blend combination of micro lots from local producers in the Huila region. This lot is mostly comprised of Caturra and Pink Bourbon varietals. Caturra is a natural mutation of the Bourbon variety. It was originally discovered on a plantation in the early 1900s. It has a single gene mutation that causes the plant to grow smaller so the actual coffee plant is quite small in stature and height. Caturra has a high nutritional requirement and is quite susceptible to leaf rust. Pink Bourbon is a variety primarily grown in Huila. Though newer than other varietals, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace. Transparency We Paid $16.5 USD/kg Roasted Costs $21.97 USD/kg Our fourth harvest working with the Las Perlitas program from Coffee Quest, this is a sweet and juicy field blend of Pink Bourbon and Caturra. In the cup we taste sweet red berries, lemon-lime, and pear.