This coffee comes from Tirra Estate in Tarrazu, Costa Rica, grown at 1400-1500 meters above sea level. Ripe cherries are hand-picked, rinsed, sorted, and dried on raised beds to 10-11% moisture content before milling and export. The coffee delivers a super sweet cup with clean, fruity acidity featuring notes of raspberry, hibiscus, cake batter, and white chocolate.
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.
