This coffee is produced by Sebastian Ramirez in Colombia. It undergoes an innovative process involving anaerobic fermentation for 120 hours, thermal shock, and a secondary fermentation with CO2 injection and blackberries. The beans are shade-dried on patios to a moisture content of 10.5%. The resulting cup is intensely sweet and fruity, featuring distinct flavor notes of blackberry jam, blueberry, and tupelo honey.
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.
