This coffee is a Pink Bourbon variety from Colombia, grown by Sebastian Ramirez at his farm El Placer. The coffee is hand-picked, depulped, and undergoes anaerobic fermentation in 200-liter tanks for 36 hours at a controlled temperature. It is then rinsed and dried on shaded open patios for 5 days before being stabilized in a cool, dark room until export. The cup offers a floral and fruity profile reminiscent of Fruit Loops and cane sugar with an elegant and clean finish.
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.
