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Las Perlitas

Sale price23,00€

Las Perlitas is a specialty coffee from Huila, Colombia, made up of small lots from producers such as Deiro Gasca, Lizardo Imbachi, Erik Bravo, and Delfín Carvajal.

The cup reveals a delicate, aromatic profile with notes of vanilla, cherimoya, and white chocolate. Expect a clean washed coffee that surprises with hints of cherimoya and vanilla, a base of white chocolate and stone fruit, rounded with maple syrup undertones. The finish is medium and fruity, with a bright acidity and silky body.

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Las Perlitas
Las Perlitas Sale price23,00€

Reviews of our product

Fresh seasonal coffee

Freshly roasted in Seville

Eco-Friendly Packaging

Fair price

Caution to producers

Traceability from farm to cup

Learn more about the product

Get to know this coffee in detail

Grown between 1,600 and 2,000 metres above sea level, it brings together varieties like Pink Bourbon, Chiroso, and Tabi, all processed through washing.

What makes this “Fruity Profile” lot stand out is the meticulous selection: each micro-lot is cupped several times and must meet strict physical standards before being included in the final blend. 

Fermentation, which can last from 24 to 72 hours, combined with a slow drying process of 7 to 14 days, develops complex flavours reminiscent of natural coffees, despite being a washed process.

The cup reveals a delicate and aromatic profile, with notes of vanilla, cherimoya, and white chocolate.

Meet the producer

Las Perlitas: Small lots, big coffees from Huila, Colombia

When we think of Colombian specialty coffee, names such as Huila, Tolima or Nariño immediately come to mind. Among them, Huila stands out for its diversity of microclimates and for the dedication of hundreds of smallholder farmers who, year after year, produce outstanding coffees. Las Perlitas is a clear example of how these individual efforts, when united under one profile, give life to a coffee that surprises with its quality, complexity, and story.

The origin of Las Perlitas

Las Perlitas is born from the union of small lots that, on their own, would not have the volume required for export. In Colombia, it is common for smallholder farmers to work plots of just a few hectares. Although their lots may be too small to be exported independently, the quality of these coffees is in no way inferior to larger ones – in fact, it often surpasses them.

The philosophy behind Las Perlitas is simple yet powerful: to bring together only those micro-lots that score 86 points or higher in cupping. The result is an exportable lot that preserves the essence and unique character of each producer. In doing so, not only is exceptional coffee ensured, but farmers also receive fair and proportional payment for their dedication.

The producers behind this coffee

Behind Las Perlitas we find names such as Deiro Gasca, Lizardo Imbachi, Erik Bravo and Delfín Carvajal, farmers from the department of Huila who cultivate coffee between 1,600 and 2,000 metres above sea level. On their farms, varieties such as Pink Bourbon, Chiroso and Tabi thrive thanks to the region’s ideal conditions: nutrient-rich volcanic soils, a temperate climate, and regular rainfall.

The “Fruity Profile” version of Las Perlitas is distinct from other editions because it blends different fruit-forward Colombian varieties such as Red and Pink Bourbon, Chiroso, Caturra and Tabi. This genetic diversity, combined with carefully managed fermentation and drying processes, creates the complexity we discover in the cup.

A meticulous process

One of the most striking aspects of Las Perlitas is the rigour of its selection process. Each micro-lot is cupped several times before becoming part of the final blend. In addition to cup quality, each coffee must also meet strict physical standards such as moisture content and water activity.

The process begins when the producer brings a sample to the buying station. If it passes the initial cupping, the lot is taken to the warehouse, where it is cupped again – this time using samples from different sacks to ensure consistency. Once the lot is approved, the parchment coffee is stored in Grainpro bags, where it remains untouched until it is milled in Medellín.

In terms of fermentation, Las Perlitas typically undergoes processes lasting between 24 and 72 hours, a wide range that allows the development of more complex flavour profiles. Drying is carried out slowly and carefully, usually lasting 7 to 14 days, which ensures stability and preserves the aromatic nuances of the coffee.

A cup that surprises

Although Las Perlitas is a washed coffee, in many ways it evokes the fruity qualities of a natural. In the cup it reveals a delicate, aromatic profile with notes of vanilla, cherimoya and white chocolate. A white chocolate base combines with stone fruit and subtle maple syrup undertones, resulting in a bright, balanced cup with a silky body.

More than just coffee: a sustainable model

Las Perlitas is not only a delicious coffee, it is also a project that demonstrates how shared value can be created. By bringing together micro-lots from smallholder farmers under a rigorous quality standard, it provides international market access to exceptional coffees that might otherwise go unnoticed.

Each sip of Las Perlitas is, in essence, a tribute to the work of dozens of families in Huila who, with patience and dedication, gift us a coffee that truly shines.

Recetas para este café

Filter

The recipe below is a guideline to follow at home. Results will always vary depending on your own equipment, setup and all the variables that can affect coffee extraction.

Every coffee we roast one of our team will experiment to come up with something we like to drink, below details all the information you need to recreate the recipe, however we always recommend tasting and experimenting to find out what you like, use the following as a guideline and adapt.

It’s the journey not the destination.

Some key things to note: Water is the most important precursor to having a tasty cup of coffee, depending on where you live water composition can vary wildly and for this reason we recommend using filtered water at a minimum, a mixture of Bezoya and Lanjarón water is a better option. When you change any part of the recipe, always change one thing at a time so you know the influence it had on flavour.

Normally we will start by adapting the ratio to our liking first and once we have a brew with a pleasant strength and mouthfeel we can look at the other aspects of the extraction to altar.

Most percolation coffee filter coffees thrive with a ratio between 1:15 and 1:17. Brewed between 2:30 and 4:30.

Kalita/Origami/Orea

We’ve chosen this method to express our recipes as its forgiving and easily transferable to other percolation recipes, the flat bottom and crimped sides of the Kalita papers give a large surface area that prevents any major stalling of the flow due to fines migration & clogging.

Kalita/Origami/Orea

Recipe:

  • Ratio: 1:17
  • Coffee: 20gr
  • Water: 340ml/gr
  • Total time: 3:20-4 min
  • Temperature: 98ºC
  • Grinder setting: 21 'clicks' Comandante
  • Measured TDS and extraction yield (EY) of the tested recipe 21.7%

Variables:

  • Coffee resting time minimum of 1-2 days peaks after 1-2 weeks
  • Water used: Bezoya 1:2 Lanjarón
  • Paper filter: Kalita 185

Equipment:

Kalita/Origami, Kalita filter, Scales, timer, grinder, mug or decanter, kettle preferably gooseneck.

Method:

  1. Heat the water in the kettle and when hot rinse the paper filter on the origami to remove any paper flavor and preheat the brewer.
  2. Grind the coffee to a good size medium course.
  3. Throw away the used water and replace the brewer and distribute the ground coffee in a level bed in the filter, some like to poke a little divit in the top as to aid saturating all the coffee, tare the scales.
  4. Start the stopwatch as you start pouring 60g/ml of water slowly and gently in a circular motion and wait 30-40 seconds for the grounds to degas, being mindful to saturate the entire coffee bed. If the coffee was roasted recently you will notice the bed expanding and you may wish to leave to degas for longer.
  5. Pour the remaining water slowly until you reach 200-250ml/gr, ensure the water never comes above an inch from the top to avoid the water bypassing the coffee and reducing the extraction, pause to let it drain if it comes too high.
  6. Gently and carefully lift and swirl the brewer once to level the bed.
  7. Continue to slowly pour the remaining water and swirl the brewer once to give a good level drawdown.
  8. We are looking for the brew to finish in the time stipulated, adjust the grind size if necessary for the next time you brew.

Espresso

Aquí está la receta más actualizada que tenemos. Es importante recordar que esta receta es de referencia y que hay muchas variables que influirán en el resultado final del espresso en tu taza: desde el estado de tu maquina y molino, el agua que usas, la conservación/reposo de tu café, hasta la temperatura/presión atmosférica, etc. y que por lo tanto, quizás tengas que modificar algunos parámetros para encontrar un espresso sabroso y equilibrado con tus variables específicas.

Receta:

  • Ratio: 1:2
  • En seco: 18gr
  • En taza: 36gr
  • Tiempo: 26-31s

Variables:

  • Tiempo de reposo: mínimo 2 semanas
  • Temperatura: 94ºC
  • Presión: 6 bares
  • Pre-infusión: No
  • Agua: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Maquinaria y equipamiento usados para esta receta:

  • Maquina espresso: La Marzocco KB90 2G
  • Molino: Mythos 2
  • Cacillo: 22gr VST (sin endidura)
  • Extras: Barista Hustle WDT, Push Tamper (plano, 100% nivelado)

Cold brew

Esta es la receta de café cold brew que te proponemos para que elabores 600ml de cold brew. El ratio, en caso de que quieras elaborar más o menos de esta cantidad, es 1:15, 1gr de café por cada 15gr/ml de agua.

Receta y equipamiento:

  • Café 40gr. (Usa el café que prefieras dependiendo de tus gustos. Nuestra sugerencia sería elegir perfiles de café que te gusten en elaboraciones de filtro). Si tiene el tag “Cold Brew” es de nuestros favoritos.
  • Molienda: Comandante 16 clics.
  • Agua 600gr/ml a temperatura ambiente.
  • Composición del agua: 2 partes de Lanjarón por 1 de Bezoya.
  • Una malla o seda.
  • Un recipiente de cristal (preferiblemente con tapa)
  • Dejar reposar 22 horas (en el frigorífico).

La forma de hacer el cold brew:

  • Molemos el café con una molienda media (Comandante 16 clics).
  • Echamos el café directamente en la malla.
  • Introducimos la malla en el recipiente de cristal.
  • Vertemos el agua en el recipiente a través de la malla con el café.
  • Removemos suavemente para saturar todo el café.
  • Tapamos el recipiente.
  • Lo dejamos reposar en el frigorífico (¡atención a los olores fuertes!).
  • Después de este tiempo de reposo, retiramos la malla con el café y estará listo.
  • Como paso extra, puedes volver a filtrarlo por un filtro de papel V60, Kalita o similar para obtener un resultado más limpio y cristalino.
  • Mantenlo refrigerado.
  • Esta receta es para no diluir. Ni siquiera con hielo. En caso de ponerle hielo la composición del agua del hielo afectará al sabor de tu bebida. Mejor hacer tu propio hielo con la misma composición de agua que proponemos. Si usas hielo, quizás quieras bajar el ratio (1:9 a 1:12).

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Información de envíos

España (Península), Baleares y Portugal

  • Envío gratuito a partir de 40€ para Península, Baleares y Portugal
  • Para pedidos inferiores a 40€ los gastos de envío son 4€.
  • No hacemos ningún tipo de envío a Canarias, Ceuta, Melilla y Gibraltar.
  • En todos los envíos recibirás email de seguimiento.
  • Los tiempos de entrega se cumplen en el 99% de los envíos. Hay que tener en cuenta que estamos sujetos al buen funcionamiento externo de nuestros colaboradores logísticos.
  • Los días festivos nacionales y/o regionales pueden afectar a los tiempos de entrega estimados.
  • Entrega a Península en 24/48 horas, L-V.
  • Entrega a Baleares en 3/5 días, L-V.
  • Entrega a Portugal en 3/5 días, L-V.

 

Europa

  • Envío gratuito a partir de 99€, para todos los pedidos que incluyan café.
  • Países incluidos: Alemania, Austria, Bélgica, Bulgaria, Croacia, Dinamarca, Eslovaquia, Eslovenia, Estonia, Francia, Finlandia, Grecia, Hungría, Irlanda, Italia, Letonia, Lituania, Luxemburgo, Mónaco, Países Bajos, Polonia, República Checa, Rumanía y Suecia.
  • Para pedidos inferiores a 99€ los gastos de envío se calculan automáticamente al introducir tu dirección de envío en el carrito de compra.
  • Entrega en 4/7 días, L-V.
  • En todos los envíos recibirás email de seguimiento.
  • Los tiempos de entrega se cumplen en el 99% de los envíos. Hay que tener en cuenta que estamos sujetos al buen funcionamiento externo de nuestros colaboradores logísticos.
  • Los días festivos nacionales y/o regionales pueden afectar a los tiempos de entrega estimados.
  • No hacemos ningún tipo de envío a Reino Unido, Suiza, Estados Unidos ni al resto del mundo.