Sweet and elegant coffee from Pepe Jijon's Finca Soledad in Ecuador. The farm exclusively grows Typica, Mejorada, Geisha, and Sidra varieties. Hand-picked cherries are pre-fermented 40 hours in cherry, then dry-pulped and fermented 72 hours in mucilage before slow drying over 30 days. Rounded and sweet cup with stone fruit and floral notes including apricot, orange blossom, blackberry, and honey with a brown sugar finish.
Origin
Ecuador
Intag Valley (Finca Soledad) (Ecuador)
Flavor Notes
Honey, Brown Sugar, Blackberry, Floral, Apricot, Orange Blossom, Stone Fruit
Roast Level
Medium
Processing
Honey/Pulped Natural, Pre-Fermented In Cherry, Fermented In Mucilage, Dry Pulped
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.
