Producer: Pablo Ponce
Estate: Perla Chiquita.
Geography: Nanegal, Recinto, La Perla, Ecuador.
Altitude: 2450 MASL
Perla Chiquita, owned by Pablo Ponce, is a 5-hectare farm which has about 2,300 Bourbon trees planted on 1 hectare. Coffees at Perla Chiquita are picked ripe and dry fermented for 12–14 hours before being washed four or five times. They're then given a pre-dry on cement patios before being moved to raised beds. Drying can take between 10–14 days, depending on the climate conditions.