PEARL

Sustainably sourced coffee from La Perla, Ecuador

Notes of; Nectarine, Tangerine & Brown Sugar

Best brewed: Black – sweet, clean, and vibrant

🌱 Sustainably Sourced. Grown with care. Roasted with pride.

This coffee is a continuation of a special relationship we’ve built with Camilo and Carmen Ponce and our sourcing partners Makicuna – Andre and Claudia, two friends who make it possible for small producers to access better markets. 

Carmen Ojeda and Camilo Ponce have been growing coffee in the cloud forests of La Perla for over 12 years. What began as a bold move to improve their livelihood has turned into a true passion, driven by care for their land and community.

As small, independent producers, they face challenges many larger fincas don’t – limited access to markets, no local coffee association, and remote living. Despite that, Carmen and Camilo have created something special. In 2017, their coffee was recognised with a regional award for specialty coffee – a proud moment for the couple.

They grow a mix of Typica, Bourbon and Caturra, and their coffee is naturally sweet, with a balanced acidity and notes of red berries. Everything they’ve learned has come through experience and trial-and-error. Their approach isn’t textbook – it’s personal. And it shows in the cup.

All coffee from La Perla is washed process. After harvest, the pulp is removed from the beans and the remaining mucilage is rinsed away with clean water. The beans, still in parchment, are then dried slowly on raised beds or under polytunnels.

Because La Perla sits in Ecuador’s cloud forest, the climate is humid and wet. Natural or honey processes simply aren’t viable here. Washed coffee makes the most sense – and it works beautifully.

Carmen and Camilo are warm, humble and quietly proud of what they produce. Their farm, like their coffee, reflects the resilience, joy and generosity of rural Ecuador.