A Geisha variety coffee from Edinson Argote at Quebraditas Coffee Farms in Colombia. The beans are harvested at peak ripeness, floated, and oxidized for 72 hours. After drying to 15% water content, the coffee is re-hydrated with hot water and fermented for 120 hours, then dried for 96 hours and stabilized in GrainPro. This fermented natural process yields a cup with prominent fruit and floral notes including apricot, hibiscus, and honeysuckle with raw sugar undertones.
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.
