LAS PERLITAS FRUITY

Here’s a version that stays very close to the original, but shifts all first-person language into a neutral third-person perspective.

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. However, the quality is often just as good (or even better) than that of larger lots. As such, all coffees scoring 86+ points are purchased, regardless of size, and combined into a larger, export-size lot based on cup score and profile.

The result is Las Perlitas Fruity Profile, a celebrated Washed coffee composed of small lots from producers in Huila. Behind this lot are dedicated farmers like Deiro Gasca, Lizardo Imbachi, Erik Bravo, and Delfin Carvajal, whose farms are situated at elevations of 1,600 to 2,000 meters.

The selection process is extremely rigorous. Every small lot is cupped multiple times before being included in the final blend. In addition to ensuring cup quality, each coffee must meet strict physical criteria, including moisture content and water activity, in line with stringent quality guidelines.

The Little Pearls from Colombia

Las Perlitas is a clear example of how smallholder farmers can receive fair payment for the quality of their coffee. The selection procedure is very strict, with the same standards applied to each micro-lot or constructed lot. Every small lot is individually cupped several times before being included within the main lot. In addition to cup quality, each coffee must meet strict physical requirements based on guidelines for moisture content and water activity.

The first time a lot is cupped is when the producer brings a sample to the buying station. Once approved, the producer then brings the lot down to the warehouse, where it is cupped again, with a sample taken from each sack to ensure consistency. After final approval, the parchment coffee is packed in GrainPro bags and remains untouched until the entire lot is milled in Medellín.

Colombia has a tropical climate with high humidity, which makes it extremely difficult to produce Natural coffees. One way to achieve the same fruity flavours often associated with Naturals is through extended or other creative fermentation methods before washing.

The variations in fruity flavours found in these specialty lots are created by manipulating different variables before, during, and after the fermentation process. These can include cleanliness, temperature, batch size, fermentation time, the choice between dry or wet fermentation, and, increasingly, the addition of microorganisms.

The time the coffee spends in fermentation tanks and on drying tables is usually much longer than for commercial coffee, although this differs from farmer to farmer as climatic conditions and logistical factors also play a role. On average, Las Perlitas coffees ferment for 24 to 48 hours, and sometimes up to 72 hours. Drying typically takes around 7–14 days.