A seasonal blend from Kenya and Ethiopia roasted light, grown at 1,500–2,200 MASL and processed fully washed then dried on raised beds. Made from Indigenous heirloom varietals, SL28, SL34 and Ruiru (100% Arabica), this cup features bright, fruity notes of orange, pineapple and strawberry.
When University of Miami buddies Chris Nolte and Paul Massard reconnected through a birthday text in 2015, they recognized South Florida's need for a roaster that could elevate coffee beyond the dark, over-extracted Cuban style. Drawing on Massard's six years sourcing beans across Central and South America and Eastern Africa, Per'La focuses on meticulous roast-to-order precision that consistently scores above 85, showcasing the inherent beauty of coffee through established relationships with producers.
