This Colombian coffee comes from Edwin Noreña's farm, Campo Hermoso, located in Acevedo, Huila. The beans undergo an innovative fermentation process: after harvesting the ripest cherries, they are soaked in water before undergoing 96-hour carbonic maceration. Following depulping, the coffee receives a second anaerobic fermentation lasting 48 hours with Mosto recirculated every 24 hours. The resulting cup exhibits intense purple floral notes with pleasant candy-like sweetness.
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.
