This Colombian coffee from Sebastian Ramirez is a honey-processed co-ferment featuring a cinnamon varietal. The beans are fermented in cherry for 120 hours under anaerobic conditions with CO2 injection, depulped, then fermented again with cinnamon chips. Dried on open patios at 40°C with a 2-phase shade drying lasting approximately 5 days. The cup profile is sweet and warm with prominent cinnamon, nutmeg, and clove 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.
