A decaffeinated coffee from Granja El Paraíso 92 in Colombia, produced by renowned coffee maker Wilton Benitez. Red Bourbon variety cherries are hand-picked at peak ripeness, quality sorted, and UV sterilized. The beans undergo anaerobic fermentation for 48 hours with yeast, then pulped and fermented again for 68 hours with mosto before drying at 38°C to 11% moisture. Decaffeinated using the sugarcane (EA) process. Sweet, fruity, and crushable profile.
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.
