Blind Assessment

Massively floral, juicy, cocoa-toned. Distinct cocoa, honeysuckle, tangerine, caramel, cashew in aroma and cup. Deeply sweet, savory-edged in structure, with deep, vibrant acidity. Full, syrupy mouthfeel. The finish is sweet and rich, carrying most notes from the cup far into the long.

Notes

Produced by smallholding farmers in Bombe Kebele village in the Bensa District of the Sidama Zone from selections of landrace varieties of Arabica native to Ethiopia. Processed by the natural method (sun-dried in the whole fruit). 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

More a floral and cocoa bomb than a fruit bomb, but a bomb nevertheless. Big, intense, intricate.

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