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Finca La Perla.
In March this year I had the privilege of visiting El Quiche, with Colonel Grumpy (Ian & Judy BP) and Christian Schaps, who manages La Perla.
A few pictures of a farm and some words don't come close to the justice this coffee deserves. The sheer fact of growing coffee some where so remote. The coming together of indigenous, tribes, and such a huge area....30,000 hectares. Driving around it feels half the size of Wales...both immense and picturesque.
Of the people living in down town La Perla (spot the wild pig!) only 1/10th actually have anything to do with the coffee aspect of the farm.
I feel the need to write this as a short introduction, as if you want to buy this coffee more than once this year, it could wear thin.
For you, I have put together some images here so you can have a taster, which you can view HERE.
Cup Profile:
La Perla is a blend. Even though every day of picking through the season coffee is separated as individual lots, as the coffees settle, Christian will cup and then put together "The Classic La Perla signature taste".
Proportionally there is Bourbon and catuai and caturra.
This is clean, citrus, sweet honeyed, nutty filter coffee at the moment. As cafetiere or "full-immersion" brewing the chocolaty body is amazing and the coffee just gets better and better.
Due to the altitude it takes a little longer to get La Perla to market. Every night in the harvesting season, the parchment (drying coffee) has to be manually taken into storage huts, to avoid the dewy moisture, as it cools down to 8 degrees "C".
La Perla also has a ridiculous annual rainfall of 8 Meters! Micro-climates that can be amazing for coffee ...and cardamom...and peppers.
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