This coffee is produced by Maximino and Marlene Palacios at their farm, Santa Adela, in Nicaragua. The cherries are processed at Finca Idealista using double anaerobic fermentation with carbon dioxide, a Carbonic Maceration method where pH is carefully monitored to achieve clean, fruity flavors. The result is a super-sweet, fruity cup with prominent notes of cherry lifesavers, orange marmalade, and Fuji apples.
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.
