This decaf coffee is produced by Sebastian Ramirez at El Placer in Colombia. The coffee undergoes multi-stage anaerobic fermentation with wine yeast inoculation for 120 hours, co-fermented with dehydrated strawberries and fruit glucose. A second anaerobic fermentation with CO2 injection lasts 72 hours. The cherries are dried on patios at 40°C using a 2-phase drying process in shade for 5 days. The result is a fruity and sweet decaf with notes of raspberry, white chocolate, and marshmallows.
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.
