La Perla
Tolima, Colombia
Caturra, Colombia, Castillo | Washed
Tasting notes: Sugar Cane, Cocoa, Mandarin
Size: 12 oz whole beans
About the coffee
The coffee comes from Finca La Perla, lot called Cubre Serena. It is a family-run
farm in Los Alpes, Planadas, nestled in the southern mountains of Tolima. The view
here is breathtaking—on clear mornings, you can see the snow-capped Nevado del Huila, standing tall like a silent guardian over the region.
Gerardo Edgar Ruiz Arredondo, the third-generation producer behind La Perla, has
been working to restore what his grandfather started. Years of dedication have
gone into rebuilding soil health, improving farm roads, and protecting the
surrounding natural reserves. Out of the farm’s 24 hectares, only 2.5 are planted
with coffee. The rest is left as forest, water sources, and pasture for cows. Trees are
never cut here; wildlife is free to roam. This land is shared with nature, not taken
from it.
Due to the microclimate in Los Alpes, La Perla’s coffee is processed using extended
fermentation, which enhances complexity in the cup. After being selectively picked
at peak ripeness, the cherries are baled and left to ferment for 24 hours in cherry,
followed by another 50 hours of fermentation after being pulped. Drying takes
place slowly under a marquee structure, between 15 - 18 days.
In a region once shaped by conflict, coffee has become a way forward. And with farms like La Perla, it’s not just about producing great coffee—it’s about creating a better future, rooted in care, community, and connection to the land.
La Perla
Tolima, Colombia
Caturra, Colombia, Castillo | Washed
Tasting notes: Sugar Cane, Cocoa, Mandarin
Size: 12 oz whole beans
About the coffee
The coffee comes from Finca La Perla, lot called Cubre Serena. It is a family-run
farm in Los Alpes, Planadas, nestled in the southern mountains of Tolima. The view
here is breathtaking—on clear mornings, you can see the snow-capped Nevado del Huila, standing tall like a silent guardian over the region.
Gerardo Edgar Ruiz Arredondo, the third-generation producer behind La Perla, has
been working to restore what his grandfather started. Years of dedication have
gone into rebuilding soil health, improving farm roads, and protecting the
surrounding natural reserves. Out of the farm’s 24 hectares, only 2.5 are planted
with coffee. The rest is left as forest, water sources, and pasture for cows. Trees are
never cut here; wildlife is free to roam. This land is shared with nature, not taken
from it.
Due to the microclimate in Los Alpes, La Perla’s coffee is processed using extended
fermentation, which enhances complexity in the cup. After being selectively picked
at peak ripeness, the cherries are baled and left to ferment for 24 hours in cherry,
followed by another 50 hours of fermentation after being pulped. Drying takes
place slowly under a marquee structure, between 15 - 18 days.
In a region once shaped by conflict, coffee has become a way forward. And with farms like La Perla, it’s not just about producing great coffee—it’s about creating a better future, rooted in care, community, and connection to the land.
