Blind Assessment

Sweetly pungent, richly nut- and floral-toned. Magnolia, hazelnut butter, baking chocolate, plum, agave syrup in aroma and cup. Sweet structure with brisk acidity; very full, syrupy-smooth mouthfeel. The rich-toned finish consolidates to notes of magnolia and hazelnut butter with undertones of red plum.

Notes

This coffee tied for the third-highest rating in a cupping of washed-process coffees from Central America and Mexico for Coffee Review’s September 2020 report. Produced by Marco Tullio Sabillion entirely from trees of the Parainema variety of Arabica and processed by the washed method. 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 balanced cup redolent of Nutella (chocolate and hazelnut spread) with particularly lively mouthfeel.

Explore Similar Coffees

Click here for more reviews from Per'la Specialty Roasters

Click here for more information about coffees from Honduras