Blind Assessment

Crisply bright, resonantly sweet. Candied orange zest, nougat, sandalwood, vanilla, pineapple guava in aroma and cup. Bright, juicy acidity; delicate, billowy mouthfeel. Candied orange zest is the leading note in the flavor-saturated short finish, while pineapple guava and sandalwood, with a whisper of vanilla, resonate in the long.

Notes

A blend of coffees grown in Ethiopia and Kenya, all processed by the wet or washed method (fruit skin and pulp are removed before drying). This coffee tied for the third-highest rating in a tasting of holiday coffees for Coffee Review‘s December 2016 tasting report. Founded by Paul Massard and Chris Nolte, Per’la focuses on meticulous sourcing and roasting fine coffees in small batches. Visit www.drinkperla.com for more information.

Bottom Line

One of the loveliest blends we tested in 2016, distinguished by rich aromatics and appealing tropical flavor notes.

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