Single-origin Colombia coffee from producer Andrés Martínez at farm EL Sendero, featuring the Caturra variety. Handpicked ripe cherries undergo initial fermentation in closed tanks with beer yeast for 48 hours, followed by dry pulping and anaerobic fermentation for 24 hours to enhance floral characteristics. Dried in stages over approximately 15 days with increasing sun exposure. The result offers sweet, floral notes with honey mouthfeel, tasting notes of jasmine, orange blossom, and wildflower honey.
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.
