This coffee comes from Oscar Hernández at Los Nogales farm in Colombia. The team hand-picks ripe cherries, which are floated for quality and density, then disinfected with ozone. The cherries undergo thermal shock washing in 80°C water for 1 minute followed by 15°C water for 3 minutes, then are pulped and fermented anaerobically with mosto, yeast, and preferment for 120 hours. After fermentation, the coffee is rinsed and sun-dried for around 15 days. The Wush Wush variety, native to Ethiopia, exhibits fruity and floral character with notes of wild blueberry, lavender, and bergamot, along with cotton candy 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.
