La Perla | 🥇Traditional Washed Processes
La Perla Farm is nestled in the historic Coatepec basin, within the mountainous region of Ixhuacan de los Reyes, Veracruz. Situated at an altitude of 1,500 meters above sea level, the farm is surrounded by a coniferous forest of oaks, pines, and fig trees. Though the climate is dry and cold, frequent fog provides vital moisture to the soil and coffee plants.
La Perla represents a new beginning rooted in family legacy. The land belonged to my grandfather, Ernesto, but remained untouched for agriculture until 2021. This pristine terrain, rich in nutrients, was ideal for coffee cultivation. From the start, our mission extended beyond production—we aimed to explore new frontiers in coffee quality through experimentation and research.
The farm spans 35 hectares, with 10 hectares dedicated to coffee and the remainder preserved as ecological reserve. While we primarily grow the Bourbon variety, we’re also testing Geisha, SL-28, and Pacamara. A unique microclimate emerges from the farm’s position beside a ravine, where warm air rises and cold air settles—enhancing the complexity of the coffee.
The 2023–2024 season marked our first harvest. We processed the coffee using washed, honey, and natural methods—all done by hand. To our delight, the washed process revealed a delicate yet character-rich profile, which gave us the confidence to submit our coffee to the Cup of Excellence for the very first time.
