Blind Assessment: Lush, deeply and richly sweet. Ginger blossom, pineapple, myrrh, maple syrup, orange marmalade in aroma and cup. Richly sweet-tart in structure with vibrant acidity; satiny mouthfeel. The long finish morphs from notes of tropical flowers in the long to tropical fruits nuanced by resonant aromatic wood in the long.

Notes: A blend of coffees from Kenya and Ethiopia. This coffee tied for the second-highest rating in a cupping of blends for Coffee Review‘s February 2018 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.

The Bottom Line: A deeply attractive blend that evokes the tropics, with notes of ginger blossom and pineapple leading the aromatic charge.