A specialty coffee from Colombia produced by Diego Bermudez of Finca El Paraiso, using the Gesha Letty variety. The coffee is harvested at optimal ripeness and processed through depulping followed by low-temperature double anaerobic fermentation with tropical yeast and thermal shock wash. The beans are dried in a dehumidifier to preserve delicate notes and prevent over-oxidation. The result is an intensely sweet and clean coffee with flavor notes of apricot, peach, sweet tea, and jasmine.
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.
![[Rested] Gesha - Luna Bermudez - Finca El Paraiso](https://cdn.thewaytocoffee.com/EV52lIj1dTivjed58yic363QVLllGj2_j8fxtwaiPfg/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699b32a17bc792.62423703.webp)
![[Rested] Gesha - Luna Bermudez - Finca El Paraiso](https://cdn.thewaytocoffee.com/5S5FW24jpfIuQXBUwoJ30Lg3L6GZoT0unnUu_oysKCc/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699b32a17bc792.62423703.webp)
