{"title":"Rare Pearls","description":"\u003cp\u003e\u003cspan\u003ePearls Coffee Collection is our pinnacle vision of Specialty Coffee sophistication and purity. It is all about the terroir, top varieties and the dedication of the producers to highlight complex flavor profiles. We work with top level producers that grow coffee trees with meticulous care, in agroforestry farming systems, with clean and transparent processing methods. \u003c\/br\u003e\u003c\/br\u003e\n\nWith Pearls you will be assured you get the best that Mother Nature has to offer, amazing varietals that produce the sweetest cherries in very limited quantities, in unique climatic environments, processed by the most quality driven farmers in the world. \u003c\/br\u003e\u003c\/br\u003e\nMost of our Pearls are Omniroasts, so you can enjoy them as filter or very delicate espresso. Some coffees are only roasted for filter, but you will find it mentioned.  \u003c\/br\u003e\u003c\/br\u003e\n\nAs you already know, Pears are rare, simple yet sophisticated. Choosing these coffees is a true statement for your refined taste.\n\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"columbia-yellow-bourbon-galaxy-hops-1kg","title":"COLOMBIA YELLOW BOURBON GALAXY HOPS 1KG","description":"Edwin Norena is widely regarded as a true innovator in modern coffee processing. His experimental approach spans from fruit co-fermentations and mossto fermentations to the creative use of hops. This particular lot begins with a black honey process before undergoing Edwin’s signature fermentation with selected hops strains—an approach that elevates the coffee to an exceptional level. The result is a vibrant and exotic cup, bursting with expressive fruit notes such as cantaloupe and passionfruit.","brand":"Citronela, Iasomie, Mandarine, Ceai de trandafiri","offers":[{"title":"1kg \/ Whole beans","offer_id":46427779137705,"sku":"FDC-2003","price":407.9,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0650\/8563\/6777\/files\/colombia_yellow_bourbon_galaxy_hops_1kg_f6dc6fdb-d803-4cde-8782-2be9d3e21ff7.jpg?v=1773061762"},{"product_id":"columbia-gesha-el-paraiso-1kg","title":"COLOMBIA GESHA EL PARAISO 1KG","description":"At El Paraíso, producer Diego Bermúdez is known worldwide for his complex fermentations and pioneering use of microorganisms - but this coffee reminds us that his mastery goes far beyond innovation.\n\nThis Geisha, grown in the Cauca region and processed through a classic washed method, showcases Diego’s ability to reveal purity and elegance without relying on additives or extended fermentation. The cherries are hand-selected, depulped, and washed under precise temperature control to highlight the natural expression of the Geisha variety itself.\n\nIn the cup, it’s a study in clarity and balance: floral aromatics, sweet citrus, and white nectarine blend seamlessly into a clean, structured finish. A refined side of El Paraíso - proof that true craftsmanship lies not only in innovation, but in knowing when to let the variety speak for itself.\n\nAbout the processing\n\nDiego\u0026#39;s nephew, Daniel Bermudez, briefly tells us the steps of the process behind this Geisha:\n\n“This is in theory a very simple process, but it also requires a lot of attention. We have this Geisha, perhaps the purest variety from the farm, which does not produce much. \n\nThe cherries are harvested and selected by hand, after which they are washed and disinfected with ozone. In the first stage of fermentation, the cherries are immersed in water for 36 hours in an open environment. They are then pulped and ready to go into the second phase, which lasts 24 hours, in mucilage. After that, we apply a slow mechanical drying, and then we store and stabilize the bags.”","brand":"Iasomie, Panela, Miere, Piersica","offers":[{"title":"1kg \/ Whole beans","offer_id":46776919818409,"sku":"FDC-1781","price":491.9,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0650\/8563\/6777\/files\/colombia_geisha_el_paraiso_1kg_37f1f1c7-69b5-40a5-996e-634490131d34.jpg?v=1773061198"},{"product_id":"columbia-wilton-benitez-yellow-bourbon-1kg","title":"COLOMBIA WILTON BENITEZ YELLOW BOURBON 1KG","description":"Wilton Benitez is one of the Colombian producers pushing specialty coffee processing into an exceptionally precise and controlled territory, combining experience at farm level with techniques inspired by microbiology and biotechnology. For Wilton, fermentation is not simply a stage the coffee has to go through, but a tool that can be used intentionally to shape and enhance the aromatic expression of each lot.\n\nAlthough we did have two lots from him in the past, our direct connection with Wilton started at World of Coffee Brussels 2026, where we had the opportunity to meet him, discuss his approach to fermentation and processing, and explore the possibility of working together.\n\nThis Yellow Bourbon comes from La Macarena, grown at 1,950 meters above sea level. Its processing starts with manually harvested cherries, followed by careful sorting according to both size and density. The selected cherries then undergo two consecutive sanitation stages, first with ozonated water and then with ultraviolet light. Before depulping, the cherries are immersed in water at 90°C for 30 seconds.\n\nOnce the fruit is pulped, the central part of the process begins. The coffee is transferred into an anaerobic bioreactor and sanitized once again through the injection of ozonated water. Wilton then inoculates the fermentation with Saccharomyces pastorianus, a selected yeast culture, while closely monitoring both pH and sugar concentration, measured in degrees Brix. At the beginning of fermentation, the process is set at a pH of 6 and 18° Brix.\n\nSix hours into fermentation, these parameters are checked again and adjusted whenever necessary. The pH can be corrected using citric acid or bicarbonate, while the sugar concentration can be adjusted with honey produced from concentrated coffee mucilage from previous batches. This gives Wilton an unusually high degree of control over the environment in which the fermentation develops.\n\nThe coffee then continues fermenting for a total of 96 hours, reaching approximately 6° Brix by the end of the process, before entering a controlled drying stage at 38°C.\n\nDespite the technical complexity behind the process, the ultimate purpose is remarkably simple: creating a distinctive and delicious cup. The result is an expressive Yellow Bourbon with pronounced sweetness and notes of peach compote, jasmine tea, pineapple and yellow cherries.\n\nIt represents exactly what attracted us to Wilton\u0026#39;s work in the first place — a coffee where advanced processing is used not merely for intensity, but to expand the aromatic possibilities of an already exceptional variety.","brand":"Compot de piersici, Ceai de iasomie, Ananas, Cirese galbene","offers":[{"title":"1kg \/ Whole beans","offer_id":47409708204201,"sku":"FDC-2615","price":407.9,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0650\/8563\/6777\/files\/COLOMBIAWILTONBENITEZYELLOWBOURBON-BAG_e1abe5f7-e432-40bd-809b-ad0c0e2a9902.jpg?v=1788267241"},{"product_id":"columbia-magnum-sidra-1kg","title":"COLOMBIA MAGNUM SIDRA 1KG","description":"Colombia Magnum Sidra is the newest expression of our direct partnership with Elias and Shady Bayter, the producers behind El Vergel Farm in Fresno, Tolima. We have worked together since 2022, building what has become one of the most important, consistent and diverse relationships in our portfolio. From approachable and balanced lots to highly expressive experimental coffees, the Bayter family continues to impress us through the range and precision of their work.\n\nFor this lot, Sidra cherries grown at 1,450 metres above sea level underwent a 72-hour anaerobic fermentation in tanks with mosto collected from a fermented Java coffee. Also known as lixiviate, mosto is a liquid by-product naturally released by the cherries during fermentation and contains concentrated populations of yeasts, bacteria and other microorganisms. When introduced into a new batch, it acts much like a fermentation starter, helping the process develop more efficiently while increasing aromatic complexity and highlighting the coffee’s flavours.\n\nFollowing fermentation, the coffee went through a carefully controlled two-stage drying process. It was first mechanically dried in silos for two to four days at controlled temperatures, stabilising the cherries and preventing excessive fermentation. The coffee was then dried under the sun for approximately 18 days before resting inside GrainPro bags for a further 30-day stabilisation period ahead of the final milling.\n\nThe result is an expressive coffee, combining Sidra’s elegant character with the energy of an advanced fermentation. In the cup, it reveals the dense sweetness of wild strawberry jam, the freshness of red apple and rich layers of raisins and cherries. Another distinctive El Vergel release that perfectly represents the direction of our partnership: diversity, innovation and coffees with truly memorable flavour identities.","brand":"Gem de fragi, Mar rosu, Stafide, Cirese","offers":[{"title":"1kg \/ Whole beans","offer_id":47409798447273,"sku":"FDC-2617","price":571.9,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0650\/8563\/6777\/files\/WhatsAppImage2026-09-01at13.52.37_1.jpg?v=1788270622"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0650\/8563\/6777\/collections\/rare-pearls.webp?v=1710401114","url":"https:\/\/dropshot.business\/en\/collections\/rare-pearls.oembed","provider":"dropshot.business","version":"1.0","type":"link"}