Pearl Reserve
A pearl, by definition, is a thing of great rarity and worth. Our Pearl Reserve is just that, offering carefully selected and roasted coffee with sophistication and flavor like no other.
Pearl Reserve
A pearl, by definition, is a thing of great rarity and worth. Our Pearl Reserve is just that, offering carefully selected and roasted coffee with sophistication and flavor like no other.
Featured this Fall
El Salvador Jasal Orange Geisha Anaerobic Natural
Now in its fifth year, our El Salvador Jasal Orange Geisha Pearl Reserve returns in a luxurious velvet bag, perfect for gifting. From our nearly 20-year Direct Trade partnership with the Salaverría family comes a rare coffee with vibrant notes of pineapple, cherry, and apricot, a light body, sweet aroma, and a delicate, tea-like finish.
The Orange Geisha originated in 2017 from Costa Rican seeds, a natural cross of Geisha and Orange Bourbon planted at the farm’s highest microclimate. After years of careful cultivation, the first productive lot arrived in 2021 and is now offered in greater abundance than ever before.
Find Your Pearl
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Colombia Acevedo Huila Bourbon Ají Thermo-Shock
The magic lies in the thermo-shock process—a cutting-edge process that stabilizes the coffee’s structure, locking in its vibrant flavors for a clean, consistent, and incredibly fresh cup. By minimizing microbial activity, it also extends shelf life and enhances clarity.
Coffee Review Top 50 Coffees of 2025 #41 & November 2025 - 95 Points:
Blind Assessment
Floral and spice-tinged aromatics lead into flavors of starfruit, hibiscus, panela, sweet basil and cocoa nib. The acidity is juicy and refined, the body silky and cohesive. Long, resonant finish with layered fruit and gentle spice.
Bottom Line
A precisely processed Bourbon Aji —high-toned, intricate and deeply sweet, showcasing the clarity thermal-shock fermentation can achieve.
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El Salvador Jasal Orange Geisha Anaerobic Natural
Coffee Review November 2025 - 94 Points:
Blind Assessment
Expressive and fruit-driven. Notes of orange blossom, apricot liqueur, pink grapefruit zest, cocoa powder and marigold in aroma and cup. The acidity is bright yet composed, the mouthfeel velvety and structured. Finish lingers on citrus sweetness and floral spice.
Bottom Line
A vibrant and well-executed rare Orange Geisha with lush fruit, high-toned florals and graceful structure, elevated by careful anaerobic natural processing.
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Kenya Berg Wu Championship Selection Meru AB
Kenya Berg Wu Championship Selection Meru AB bursts with blackberry, pink grapefruit, and cranberry, layered with black currant, lemon zest, and white blossoms, finishing in soft peach. Grown at 1,600–1,800 masl on the fertile eastern slopes of Mount Kenya in Meru County, this lot thrives in rich volcanic soil and cool, high-altitude conditions. As espresso, it shines with bold dark chocolate, tangy currant, and bright cranberry, capturing Kenya’s vibrant terroir in every sip.
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Colombia Huila Pink Bourbon Tabi Pineapple Co-Fermentation
Colombia Huila Pink Bourbon Tabi Pineapple Co-Fermentation bursts with pineapple, apricot, and strawberry, layered with peach, plum, and cranberry. A natural co-fermentation with pineapple and panela adds tropical acidity, rich sweetness, and bod, enhancing the coffee’s character. The result is a vibrant, innovative cup that blends post-harvest creativity with deep Colombian tradition.
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Hawaii Rusty's Ka'u
Hawaiian Kaʻu coffee offers inviting aromas of honey and chocolate, leading to a palate of brown sugar, molasses, lime, and a hint of nutmeg. Its rich, syrupy body carries through to a long, sweet finish, reminiscent of a fine Kona, but with even more sweetness. Grown on the slopes of Mauna Loa in the Kaʻu District, this exceptional coffee reflects decades of dedication, innovation, and award-winning craftsmanship at Rusty’s Hawaiian.
Sourced from the world’s most celebrated producers
Pearl Reserve presents rare, limited-yield varietals like Geisha, each hand-harvested in micro-lots and roasted with award-winning precision. Every bean reflects meticulous cultivation, where intensive labor, generations of expertise, and an unwavering commitment to quality converge.
The collection includes coffees shaped by unique processes such as co-fermentation, an anaerobic method that incorporates fruit and sugar to create unparalleled depth and complexity, and thermo-shock, which uses extreme water temperatures to lock in vibrant flavors and enhance clarity by stabilizing the coffee’s structure and reducing microbial activity.
These innovations, paired with the rarity of the harvests, produce extraordinary profiles that embody a perfect harmony of craftsmanship and innovation, making every cup a once-in-a-lifetime treasure.
The Hands Behind the Pearl Reserve
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The Lamastus Family
Wilford Lamastus Sr. and Jr., award-winning producers, operate the century-old Elida Estate, known for its ultra-high elevation, conservation efforts, and exceptional coffees grown within Volcán Barú National Park.
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The Altieri family
The Altieri family crafts award-winning coffee at their Mima Estate in Boquete, Panama, where generations of passion, high-altitude microclimates, and meticulous care create exceptional, prize-winning flavors.
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Edwin Noreña
Edwin Noreña, fourth-generation farmer and global coffee leader, crafts award-winning coffees at Finca Campo Hermoso, renowned for its innovative fermentations and international acclaim. Beyond the farm, he serves as a consultant and head judge for the Colombian Cup of Excellence, shaping the future of specialty coffee.
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