This coffee comes from Linarco Rodríguez in El Silencio, Palestina, Huila, Colombia. Pink Bourbon variety processed with a 72-hour anaerobic natural method. The ripest cherries are hand-picked, float-sorted for density and quality, then fermented anaerobically for 72 hours before rinsing and drying in a parabolic dryer to 10-11% moisture. Flavor profile features sweet strawberries, strawberry yogurt, and honey notes.
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.
