This coffee originates from El Paraiso village in the Huabal district of Cajamarca, Peru. The ripest cherries are hand-picked and brought to the mill for rinsing and sorting. Beans are milled and sun-dried to 10-11% moisture. The result is a supremely balanced cup featuring elegant orange acidity and a sweet brown-sugary finish.
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.
