$1 from every bag of coffee sold in Jan is going to Bushfire relief. More Info
But please note, couriers are also affected and there are slight delays in delivery times. Please be patient – packages will be delivered as soon as safely possible.
La Perla, Geisha
Cherry chocolate & green grape, crisp acidity with a lingering finish.
Carlos Barrantes’s family has owned and operated the Herbazu micromill since the early 2000s. The family only produces around 300 bags per year and has a clear focus on single varietals, honey and naturally processed small lots. This red honey processed geisha is a stunner, you can expect flavours of cherry chocolate and green grape, crisp acidity with a lingering finish.
Orders received prior to 6am WST Tuesday 1 May will be roasted and shipped the same day. 250g bags of filter roast only.
NOTE: discounts can not be used on the product.
Carlos Barrantes’s family has owned and operated the Herbazu micromill since the early 2000s, and in the early 2010s, Don Carlos decided to go off and work independently, with a laser focus on the kinds of coffees he wants to produce. He and his wife, Diana, own five small farms and La Perla Del Cafe Micromill—”micro” being the key word here. Not only do the Barrantes only produce about 300 bags a year, their dedication to quality and incredibly high mean they focus on quality over quantity in all ways. They even work with the exact same group of pickers every year, a group of 45 indigenous people from Panama who travel to the farms for work every season, and with whom the Barrantes keep in touch, like family, the rest of the year.
This particular coffee is a ‘red’ honey, as opposed to a white, yellow or black honey. The idea behind the red honey is to slow down the rate of drying. So, this coffee is laid on raised beds and is only raked or turned over once in the morning and then again once in the afternoon. What results is a very fruit orientated honey coffee – often more so than certain naturals.