Per Se is Chef Thomas Keller’s urban response to The French Laundry. With the flagship location in New York, the elegance of the restaurant’s surroundings is personified in the coffee served there. Originally developed for his restaurant The French Laundry, this blend’s flavors of fruit-toned chocolate were enjoyed by Chef Keller so much, that as of fall 2019 it has been featured in all his fine dining restaurants. It is the perfect conclusion to a fine meal at one of the best restaurants around.
The blend is built around an intensely fruity coffee from Ethiopia. Meticulous processing at the Biru Bekele Washing Station in Ethiopia's Sidama growing region creates clean and consistent flavors that have led us to source this coffee for many years. The coffee is naturally processed and dried on raised beds, resulting in concentrated berry-like flavors.
A pair of fully washed coffees from two of the world’s most renowned coffee growing countries add complexity to the blend. The first, a vibrant and citrusy coffee from Kenya, complements the other components beautifully and contributes to the blend’s delicate acidity. And finally, a coffee from Colombia balances out the blend’s other components with rich flavors of baking spices and bittersweet chocolate. These coffees, along with just the right degree of roast, create a tremendously well-balanced blend that can be enjoyed in the restaurants of one of the world’s best chefs.