Colombia La Perla

La Perla, is grown in the coffee region Tolima at 1,680 m.a.s.l. and is variety Typica.  After harvesting, the coffee goes through 8 days of anaerobic fermentation and then dried for 15-20 days.  We get tasting notes of sugar cane, green fruits and is very aromatic.  This coffee shines best at a medium light roast level, so this is how we roast it!

We are very excited to offer Gerardo Ruiz’s coffee La Perla.  One of our goals is to build direct relationships with producers in an effort to support their hard work and beautiful coffees.  While on our origin trip to Colombia in Oct 2024, we were introduced to Gerardo and got to share a meal with him and his friends.  We were immediately drawn in to Gerardo’s story and his second business building transport systems that move coffee from the top of the mountain to the bottom.  We watched several videos of his work and were blown away by the impact it has on the producers fortunate enough to have a system installed.  It is one thing to hear about where specialty coffee is grown and how it is harvested, but to stand on the side of the mountain amongst the coffee plants and trying to walk, with nothing more than a backpack, gives you a new appreciation of just how difficult this work is.  Gerardo’s transport system can be considered life changing for producers.  The immensely difficult, back breaking job of getting the harvested cherries from the top of the mountain to the bottom is virtually eliminated.  We were so moved by the impact this is having on producers that we decided to partner with Gerardo to install these systems for other producers.