This coffee comes from Nestor Lasso's farm, Finca El Diviso, in Pitalito, Colombia. The beans feature the rare Ethiopian Landrace variety Ombligon. The coffee undergoes an innovative process: hand-picked ripest cherries are oxidized for 48 hours with coffee mosto, thermal shocked at 122 degrees, then fermented anaerobically for 38 hours with brewers' yeast. After mechanical drying and stabilization, beans are dried to 11% moisture. The result features bright, fruity flavor notes.
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.
