Frost. - Winter Edition

The Las Perlitas project highlights the work of smallholders across Huila who produce outstanding coffees in small quantities. Individual lots are carefully selected, cupped multiple times, and then combined based on profile and quality, always scoring above 86 points.

For this Frost. variant, the base is the Fruity Profile, a washed coffee showcasing varieties such as Geisha, Red Bourbon, Caturra, and Tabi, with a fermentation process of 24 to 72 hours depending on climate and producer.

What makes this release truly special is the unexpected addition of cinnamon during milling, which subtly infused the beans with warm, spicy undertones that beautifully complement their natural fruitiness. A unique, accidental creation that stands apart from anything else we’ve ever tasted.

A one-time-only flavor experience.

Expect a vibrant mix of red fruit and spice, with notes of Apple strudel, Gingerbread, Cooked cherries, and plums. It’s cozy, rich, and nostalgic, the taste of winter wrapped in a cup.

An accident turned into a comforting masterpiece you’ll never forget.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 38g out in about 26-28 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 94°C and a medium grind size.

• 0:00 – Pour 50g of water and let it bloom for 40 seconds.
• 0:40 – Pour 50g of water in a circular motion.
• 1:05 – Pour 50g of water in a circular motion.
• 1:25 – Pour 50g of water in a circular motion.

Total brew time should be 2:15 to 2:30.

Enjoy the coffee!