This single-origin coffee comes from Apaneca in western El Salvador, near the Honduran border, an area renowned for its unique microclimate and high-quality coffee. The coffee is made from hand-picked ripest cherries, undergoing anaerobic fermentation for 4 to 12 days to modulate flavor development. The coffee exhibits intense flavors of red grapes, Concord jelly, and Fig Newtons.
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.
