This coffee originates from Los Nogales in Pitalito, Colombia, produced by Oscar, Angie, and Olga Hernández. The beans are hand-picked at full ripeness and processed using an innovative thermal shock method: cherries are fermented anaerobically for 120 hours, then rapidly heated and cooled to halt microbial activity before sun-drying to 10-11% moisture. The cup features floral and botanical notes complemented by juicy tropical flavors including hibiscus, eucalyptus, and grilled pineapple.
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.
