This single-origin Colombian coffee from Edwin Noreña's Campo Hermoso farm in Acevedo, Huila is processed using innovative anaerobic techniques. Cherries are water-soaked before undergoing 96-hour carbonic maceration, followed by depulping and a second 48-hour anaerobic fermentation with Mosto recirculation every 24 hours. The coffee displays intense purple floral notes with pleasant candy-like sweetness.
PERC Coffee was founded in 2010 by Philip Brown in Savannah, Georgia, beginning with a Diedrich IR 12 roaster sourced from eBay and initial deliveries made by bike and backpack. The roastery operates from a restored warehouse alongside an organic community garden, embedding sustainability into both coffee sourcing and physical space. Brown sources colorful coffees from various origins, prioritizing long term producer relationships that allow consistency and trust building. The roasting philosophy centers on small batch profiles crafted to maximize sweetness and varietal character, while monthly free public cupping sessions invite the community into the sensory experience of specialty coffee.
