A caturra variety from Wilton Benitez's Granja El Paraíso 92 in Colombia, processed through thermal-shock treatment in 90°C water followed by anaerobic fermentation for 40 hours with yeast and pH monitoring. Hand-picked ripe cherries are density-sorted, sterilized with ozonated water and UV light, then slowly dried at 38°C. This experimental process creates a fruity and juicy coffee that evolves from pineapple to passion fruit and papaya, finishing with peach juice notes.
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.
