Robusta coffee from Lam Dong province in Vietnam's central highlands, grown by Mr. Toi Ngyuen at Future Coffee Farm. Processed through 72-hour anaerobic fermentation. The cup displays mild dried fruit, raw nuts, cereal, and earthy sweetness with balanced complexity.
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.
