This coffee comes from Jhoan Vergara's Las Flores farm in Colombia and is processed at El Vergel. The Sidra variety cherries are hand-picked at peak ripeness, then fermented anaerobically for 72 hours. The beans undergo a 2-step drying process: initial silo drying to prevent over-fermentation, followed by 18 days of sun-drying and 30 days of stabilization before milling. The Sidra variety delivers sweet and fruity characteristics with notes of strawberry, watermelon, and orange liqueur, finishing with fudgy 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.
