Washed coffee from Assefa and Mulugeta Dukamo's Daye Bensa farm in Mirada, Bensa zone, Sidama region, Ethiopia. Hand-picked ripe cherries are floated, hand-sorted, depulped, and fermented in parchment for 36-48 hours. Dried for 12-15 days to 11% moisture, then cleaned and sorted at the Addis Ababa dry milling facility. Sweet and juicy cup with notes of fig, dried apricot, and cane sugar.
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.
