Blind Assessment

Delicately tart, sweetly pungent. Butterscotch, macadamia nut, tamarind, rhododendron, lemon verbena in aroma and cup. Bright, tart acidity; lightly satiny mouthfeel. The long, exuberant finish elevates the primary tart notes of the aroma and cup, specifically tamarind and lemon verbena.

Notes

Produced from trees of the admired SL28 and SL34 and hybrid Ruiru 11 varieties of Arabica at Giakanja mill, affiliated with the Giakanja Farmers Cooperative. Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffees. This coffee tied for the second-highest rating in a cupping of coffees from roasting companies five-years-old or younger for Coffee Review‘s February 2017 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

An attractive Kenya cup for those who enjoy a bold, tart-leaning acidity, with a bright sweetness emerging beneath its initial assertion.

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