Red Bourbon decaf from Wilton Benitez of Granja El Paraíso 92 in Colombia. Hand-picked ripe cherries undergo quality sorting and sterilization with ozonated water and ultraviolet light. The coffee features a complex processing: 48-hour anaerobic fermentation with yeast, pulping, 68-hour fermentation with mosto, and 48-hour drying at 38°C to 11% moisture. Decaffeinated using the sugarcane (EA) process. Sweet and fruity with an approachable flavor profile.
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.
