This coffee comes from Santos Faustino Garcia Flores in the Piura region of Peru, from farms named Nogal and La Playa in the Carmen de la Frontera district near the Ecuadorian border. The coffee grows at varied altitudes in a diverse climate and terrain. It is composed of Caturra, Bourbon, Catimor, and Pache varieties grown under shade trees. The cup features sweet maple syrup and candied lemon flavors with a rich brown sugar 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.
