This coffee comes from El Vergel Estate in Fresno, Tolima, Colombia, managed by farmers Elías and Shady Bayter. The variety is Red and Yellow Caturra, one of the flagship coffees produced at El Vergel. Ripe coffee cherries are hand-picked, floated, and sorted for quality and density. The cherries undergo anaerobic fermentation for 48 to 60 hours, then are rinsed and dried in the sun on raised beds in a Marquesina until they reach 30% moisture content. The coffee is then moved to mechanical drying in circular dryers at temperatures below 45°C until reaching 16% moisture content for pre-stabilization to intensify flavors. Drying continues mechanically until optimal moisture is achieved. The beans are stabilized for 45 days in GrainPro bags. The result features notes of plum, guava, red fruits, tangerine, and dark chocolate candy.
Origin
Tolima (Colombia)
Flavor Notes
Dark Chocolate, Plum, Guava, Red Fruits, Tangerine, Red Fruit
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.
