This coffee is sourced from El Vergel Estate in Colombia, owned by the Bayter family. The cherries undergo a meticulous process: a 24-hour pre-ferment, followed by a 24-hour fermentation with the fruit intact. The cherries are then depulped and fermented for 5 days in mucilage anaerobically with yeast and strawberry flavors. This innovative co-fermentation process results in an intensely fruity cup with prominent notes of strawberry candy, red fruit, and creamy white chocolate 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.
