Las Perlitas Fruity - Colombia {Pink Bourbon/Gesha - Washed}

Roaster: Stray Coffee Roasters
Origin: Huila, Colombia
Producer: Various smallholders (Deiro Gasca, Lizardo Imbachi, Erik Bravo, Delfin Carvajal)
Varietal: Pink Bourbon / Gesha
Process: Washed
Altitude: 1,600 - 2,000 MASL
Harvest: 2026
Profile: Cranberry · Red berries · Wild honey
Format: 200 g
Roast: Light (Omni)
Ideal for: Filter and Espresso
Why we like it: Its lot model built from 86+ point microlots, which allows small producers to receive fair payment for the quality of their coffee.
Who should buy it: Ideal for those looking for a fruity, clean, and versatile Colombian washed coffee with notes of cranberry, red berries, and a touch of wild honey, suitable for both filter and espresso.

In Spanish, Las Perlitas means "little pearls." Throughout the harvest, it is common for small producers in Colombia to produce lots that are not large enough to be exported on their own, but whose quality is often equal to or even better than that of large lots. For this reason, all coffees that score 86 or higher are purchased, regardless of their size, and combined into an exportable-sized lot based on their score and cup 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 such as Deiro Gasca, Lizardo Imbachi, Erik Bravo, and Delfin Carvajal, whose farms are situated at altitudes between 1,600 and 2,000 meters.
The selection process is extremely rigorous. Each small lot is cupped multiple times before being included in the final blend. In addition to cup quality, each coffee must meet strict physical criteria, such as moisture content and water activity, in accordance with rigorous quality guidelines.
Las Perlitas is a clear example of how small farmers can receive fair payment for the quality of their coffee. The same standards apply to every microlot or composite lot. The first time a lot is cupped is when the producer brings a sample to the buying station. Once approved, the producer takes it to the warehouse, where it is cupped again, taking a sample from each bag 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 flavors often associated with naturals is through extended fermentations or other creative fermentation methods before washing. Variations in the fruity flavors of these special lots are created by manipulating different variables before, during, and after fermentation, such as 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 it varies from farmer to farmer, as climatic and logistical conditions also play a role. On average, Las Perlitas coffees ferment for 24 to 48 hours, and occasionally up to 72 hours. Drying usually takes between 7 and 14 days.

Matthias Feldmeier and Ilan Bachl founded Stray Coffee Roasters in 2021.

A unique coffee experience depends on more than just our expertise as roasters.

Most of the work is already done in the respective growing regions by the coffee producers. Unfortunately, these people are often overlooked and given little to no recognition. We want to change that! Our coffees always bear the name of the producers (or cooperatives).

And because we believe that informed consumers are essential for the sustainability of our industry, we communicate all costs along the supply chain.