Finca La Perla rests in the lush Coatepec basin, surrounded by oaks, pines, and fig trees. Established in 2021 on nutrient-rich soil, the farm focuses on Bourbon varieties alongside experimental varieties like Geisha, SL-28, and Pacamara. Its ravine-side microclimate fosters remarkable complexity and elegance. This naturally processed Bourbon begins with handpicked cherries at peak sweetness, then dries slowly for 25 days on raised African beds—carefully turned for even dehydration. The result is a silky, aromatic cup expressing Veracruz’s refined balance and vibrant character.
