Las Perlitas Filter
In Spanish, Las Perlitas means “Little Pearls,” and throughout the harvest, it’s quite common for smallholders in Colombia to produce lots that aren’t large enough to be exported on their own. However, the quality is often just as good (or even better) than that of larger lots. As such, Coffee Quest (the importer) purchase all coffees scoring 86+ points, regardless of size, and create a larger, export-size lot based on cup score and profile.
The result is Las Perlitas Pink Bourbon, a celebrated Washed coffee composed of small Pink Bourbon lots from producers in Huila. These farms are located at elevations between 1,900 and 2,300 meters above sea level. Behind this lot are dedicated farmers like Deiro Gasca, Lizardo Imbachi, Erik Bravo, and Delfin Carvajal, whose farms, situated at elevations of 1,600 to 2,000 meters.
Pink Bourbon is renowned for its vibrant acidity, fruity sweetness, and delicate floral notes, making it a standout in every cup.
Las Perlitas Filter
Las Perlitas Filter
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Brew Guide
Grind Size
Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.
Pour-Over with Filter (V60/Chemex)
Coffee Grind 6-7
We use 15 grams of coffee with 250 grams of 95 degree water.
Wet the filter with hot water and discard the water.
Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds
Add another 40 grams of water and give it another gentle swirl, wait 30
seconds
Slowly add 85 grams more water and give another gentle swirl
Finally slowly add the remainder water and give a final gentle swirl
The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.
Aeropress (non inverted)
Coffee Grind 5-6
We use 15 grams of coffee with 200 grams of 95 degree water.
Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.
Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
Let the coffee steep for 1:30.
Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.
Moka Pot
Coffee Grind 3-4
Depending on the size of the Moka pot will dictate how much coffee to use.
Boil some water in a kettle and warm your element to medium low.
Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.
Place the coffee in the basket and level it off, do not pack it down.
Place the basket in the Moka pot and screw the lid on.
Place the Moka pot on the element and open the lid of the Moka pot.
Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.
Remove it from the element, close the lid and serve.
French Press
Coffee Grind 8-9
We use 75 grams per litre (depending on the size of your French Press).
Put the coffee on the French Press.
Pour the required amount of 95 degree water and let it steep for 4
minutes.
Use a spoon to break the crust and let the coffee fall to the bottom of
the vessel.
Put the French press lid on and only plunge to the top of the water.
Let the coffee steep for another 5 minutes.
Push down the plunger ¾ of the way, never touching the coffee bed on
the bottom.
Pour your coffee.
Espresso
Coffee Grind 2-3
Depending on your basket size will depend on the amount of coffee to use.
We use 18 grams of coffee to yield about 36 grams of coffee.
Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.