Per'La Specialty Roasters

Built to mark ten years of Per'La. Smooth notes of milk chocolate covered cherry, raspberry and grape.

Natural process

Sun dried full natural from Cerrado Mineiro, Bourbon, Mundo Novo and Catuai. Roasted almonds, caramel and dark chocolate at a medium roast.

Washed process

Built for cold brew from Central and South American arabica, Bourbon, Mundo Novo and Typica. Caramel, raisin and chocolate.

Washed process

Castillo and Caturra from farms in the south of Huila around San Agustín, fully washed and sun dried. Orange, caramel and milk chocolate.

Washed process

Fully washed arabica from Indonesia and the Americas, Bourbon, Mundo Novo and Typica. Dark chocolate, raspberry, caramel and sugar cane.

Washed process

A rich dark roast for espresso from Guatemala, Brazil and Sumatra. Dark chocolate, toasted nuts and a hint of raspberry sweetness.

Washed process

A medium roast espresso blend from Indonesia and the Americas, fully washed and dried on raised beds. Dark chocolate, caramel, citrus and roasted almonds.

Natural process

Ethiopian heirloom from the Durato Bombe farm in the Sidama Zone, grown above 2,000 metres. A 2022 Good Food Award finalist. Raspberry, plum and blueberry.

Washed process

Fully washed heirloom from the Kochere district, one of the most distinguished subregions of Yirgacheffe. Elegant and vibrant, with strawberry, peach and blackberry.

Washed process

From small family farms in Huehuetenango, fully washed and sun dried. Bourbon, Typica, Caturra and Catuai. Red wine, chocolate, caramel and stirring cacao.

Natural process

From COMSA, a Honduran cooperative known for sustainable farming and organic practices. Naturally processed and roasted to order.

Washed process

SL28, SL34 and Ruiru 11 from family farms organised around the Mwiria Factory, fully washed and dried on raised beds. Grapefruit, black currant and cherry.