Ethiopia Benti Nenka is from the Guji Zone in southern Ethiopia. The coffee is produced using an anaerobic fermentation process: ripe cherries are hand-picked, sorted, and fermented in cold tanks anaerobically for 7-10 days. Cherries are then rinsed and dried on shaded raised beds to 10-11% moisture. The coffee offers passion fruit and mango aromas with big flavors of red grape, strawberry jam, blueberry compote, and warm honey.
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.
