This coffee is sourced from Suke Werekata, a remote village in the Uraga district of Ethiopia's Guji Zone. The local smallholder farmers grow high-altitude coffee cherries, and the lot is processed by Tracon using anaerobic fermentation for 72 hours before being dried on raised beds to 11% moisture content. The coffee features a unique profile with juicy notes of apricot, nectarine, sweet raspberry, and tropical punch characteristics, sitting between a washed and natural process style.
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.
