This is a super fruity cherry co-ferment from fourth-generation producer Brayan Alvear at his farm Las Palmas in Colombia. The coffee undergoes a complex two-stage anaerobic fermentation process: the first stage lasts 24 hours inoculated with a mother culture, fed panela, and recirculated with leachate; the second stage goes for 48 hours with fresh cherries and Isabella grapes layered into the fermentation. The coffee is then rinsed with a thermal shock and sun-dried to 10.5% moisture. The result is an explosively sweet, fruit-driven cup with notes of cherry syrup, red licorice, and white sugar sweetness, culminating in a deep, honeyed, mouth-coating 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.
