Colombia coffee from Sebastian Ramirez at Finca El Placer, featuring the Geisha variety. Hand-picked ripe cherries are fermented anaerobically for 48 hours in 200-liter tanks with CO2 injection at constant temperature, then rinsed and dried to 10-11% moisture in a two-phase process. The coffee offers intense sweetness with lush floral notes, sugary apricot, and a sugary-sweet finish.
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.
