Ethiopia Chelchele is sourced from Banko Chelchele in the Gedeo Zone of Gedeb Woreda. This coffee undergoes cold anaerobic fermentation in sealed, pressurized tanks for 7-10 days, with careful monitoring of sugar levels and temperature. The beans are hand-picked at peak ripeness, quality-sorted, and dried on raised beds. The coffee exhibits fruity and sweet characteristics with notes of blueberry, lavender, and creamy flavors, featuring a clean 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.
