Blind Assessment

Evaluated as espresso. Richly bittersweet, gently chocolaty. Dried apricot, cocoa powder, fresh-cut cedar, almond, magnolia in aroma and small cup. Plump, creamy mouthfeel; cocoa- and cedar-toned finish. Three parts milk amplifies cocoa, apricot and magnolia notes, while almond and cedar provide pleasing structural undertones.

Notes

A blend of coffees from Guatemala, Brazil, and Indonesia roasted for espresso. 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

A crisply chocolaty, gently fruit-toned, sweetly floral espresso blend especially complex in cappuccino-scale milk.

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