Per'La Cold Brew Signature Coffee Blend
- Green Coffee and Roasted Coffee does not qualify for free shipping. Shipping costs are set by our roaster partners. Coffee orders are shipped directly from the roaster partner.
- In stock, ready to ship
- Backordered, shipping soon
Per'La Cold Brew Signature Coffee Blend: cup overview
Per'La Cold Brew Signature Blend is composed specifically for a rich, low-acidity cold coffee concentrate or ready-to-drink brew. Its medium roast profile brings caramel and chocolate forward, while grape and raisin notes add fruit depth without making the cup feel thin. The result is intended to remain flavorful over ice and to retain definition when diluted with water or milk. It can also be brewed hot when a rounder, dessert-leaning cup is preferred.
The blend uses 100% Arabica coffees from Central and South America, grown between 1,550 and 1,900 meters above sea level. The documented cultivars are Bourbon, Mundo Novo and Typica, and the components are fully washed. The source does not specify farms, exact countries or blend percentages, so those details are not inferred here. What is clear is the sensory target: caramelized sweetness, dried-fruit character, chocolate and a rich body with restrained acidity—attributes that translate well through long, cool extraction.
Coffee profile
| Roast level | Medium |
|---|---|
| Tasting notes | Caramel, grape, raisin, chocolate |
| Origin | Central and South America |
| Process | Fully washed |
| Elevation | 1,550–1,900 MASL |
| Species and cultivars | 100% Arabica; Bourbon, Mundo Novo, Typica |
| Cup character | Low acidity, rich body, complex sweetness |
What to expect in the cup
Cold extraction tends to soften perceived acidity and emphasize soluble sugars and cocoa-like flavors. Here, caramel should provide the main sweetness, with raisin and grape supplying a darker fruit impression and chocolate carrying the finish. Served as concentrate, the body will feel denser; diluted to a ready-to-drink strength, the cup becomes cleaner and more refreshing. Avoid excessive steeping, which can mute clarity and create a woody finish.
Brewing and extraction guidance
For concentrate, combine 100 grams of coarse-ground coffee with 500 grams of cool filtered water, a 1:5 ratio. Stir gently to saturate all grounds, cover and steep 12–16 hours in the refrigerator. Filter thoroughly, then dilute one part concentrate with one to two parts water or milk. Taste before extending contact time; a finer grind often increases extraction more predictably than a very long steep.
For ready-to-drink cold brew, use 75 grams of coffee to 1,000 grams of water, roughly 1:13.3. Steep 12–14 hours cold, filter and serve over ice. If the result is weak, increase dose or grind slightly finer. If it is drying or dull, use a coarser grind or shorter steep. Hot drip also works at 30 grams to 480 grams of water with a medium grind.
Freshness, degassing and dialing in
Degassing matters less during long immersion than in espresso, but fresh beans still hold more aroma. Keep the bag sealed, cool and dry, and grind shortly before steeping when possible. Prepared cold brew should remain refrigerated in a clean, covered container and is best consumed promptly. Label the brew date, especially when making concentrate, so dilution and freshness stay consistent from batch to batch.
Choose the right format
Choose whole bean for full control, or use the dedicated cold-brew grind for convenience. French press, Chemex, paper-filter and espresso grinds are also listed for customers who want to use the blend in another method. Match bag size to consumption: cold brew requires a larger dose than most hot recipes, but buying more only helps if the coffee is used while fresh.
See more cold-brew equipment, browse specialty coffee, or use the Turin DF54 grinder to control coarse-grind consistency.
Frequently asked questions
Is this coffee flavored?
No added flavoring is stated. Caramel, grape, raisin and chocolate are tasting descriptors for the coffee itself.
Can I brew it hot?
Yes. Use a standard drip, immersion or espresso recipe. Hot brewing will show more acidity and aroma than cold extraction.
What cold-brew ratio should I use?
Use about 1:5 for concentrate or 1:13 for ready-to-drink cold brew. Adjust dilution and dose to taste.
How long should it steep?
Start around 12–14 hours under refrigeration. Longer is not always stronger in a pleasant way; taste and adjust grind first.
Which grind should I order?
Choose the cold-brew grind for immersion convenience, or whole bean if you can grind coarse immediately before brewing.
Why does my cold brew taste muddy?
Use a coarser, more even grind and filter it thoroughly. Excess fines and overlong steeping can reduce clarity.
Use collapsible tabs for more detailed information that will help customers make a purchasing decision.
Ex: Shipping and return policies, size guides, and other common questions.
