This coffee is produced by Andres Cardona at Villa Lucía farm in Colombia. The cherries are hand-selected and undergo a 96-hour fermentation process in water with sugar cane honey to reach a target sweetness of 15%. After fermentation, the fruit is rinsed and mechanically dried to 11% moisture. The resulting cup is sweet and fruity, featuring distinct notes of raspberry, port wine, and chocolate lava cake.
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.
