Peristyle Coffee
At Peristyle we seek beautifully grown, meticulously harvested and thoughtfully processed coffees and get out of the way of the farmers’ and producers’ hard work. It is our philosophy to highlight the quality of the beans and the terroir and not do too much to impart artificial flavor and sweetness by over-roasting.
We love coffee and love sharing this beverage with you. We source a range of coffees from approachable to exotic to appeal to a wide range of tastes and palates. There are subtle nuances to brewing coffee. We are happy to share our experience and knowledge with you. We want each of our customers to get the most out of every bean. We’re here to take one of the most complex beverages on earth and make it as simple and fun as possible. Join us on our coffee odyssey!
A note from our roaster
I still remember the cup of coffee that changed my life fifteen years ago and sent me on a wildly different path than the one I was on. A barista made me a pour over that completely altered my view on the beverage as more than just a way to get a caffeine fix. I still think of that cup that got me to abandon a career in law to pursue excellence in coffee. I spent the next decade plus buying lots of different brewing devices, grinders and books and quickly fell completely in love with coffee. I wanted to share this passion with others so I opened a coffee shop in my hometown of Cleveland, Ohio. My staff and I would obsess over brew methods and recipes and how to get the tiniest bit more out of every coffee. We tasted a lot of coffee from some of the best roasters from around the world and we learned even more about what we liked about coffee.
When I started roasting coffee I tried to emulate the Nordic style and eventually found my own focus, highlighting what I think makes a really good cup of coffee: There needs to be acidity or brightness to make it interesting and exciting but it also has to be balanced with enough development and sweetness to remind you that its still coffee.
After all these years I still go to bed dreaming about waking up the next morning just to brew coffee. It’s about the ritual. It’s about savoring a favorite coffee. It’s about anticipating that first cup of a new coffee, obsessing over its fragrance coming out of the grinder, the aroma once you first get the cup to your nose. That first sip- Is it sweet? Is the acidity pleasant? My roasting methodology has become more sophisticated over time. After these first brews I go back and critically look at cupping notes and check them against the roast profiles, reevaluating what went right and where I can adjust to make it better. These are the details I occupy my mind with so you can just wake up, brew and enjoy.
—Charlie Eisenstat