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|Region||La Perla, Nanegal, Pichincha|
Sweet, citric and tart with toffee, cocoa and grapefruit flavors.
Pablo Ponce owns the 5-hectare farm Perla Chiquita, where 1 hectare is planted with about 2,300 Bourbon trees. 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.