This blend brings together beans from Brazil and Mexico grown between 800 and 1,300 meters. The dark roast develops a sweet, nutty profile where dark chocolate and toasted hazelnut come through in a smooth, full-bodied cup with low acidity. It works well for both espresso and filter brewing.
Origin
Brazil
Mexico
Flavor Notes
Dark Chocolate, Hazelnut
Roast Level
Dark
Processing
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Typology
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Exclusive Discount
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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.
