El Guayacán is grown in San Ignacio, Cajamarca region of northern Peru near the Ecuadorian border. The coffee is cultivated under guayacán trees that provide shade. Smallholder producers carefully select fully ripe cherries, which are floated, dry-pulped, and fermented in open-air tanks for 30-50 hours. After fermentation, the beans are washed 2-3 times and dried in solar dryers for 15-20 days to 11% moisture content. The result is a sweet, balanced cup with mandarin, Biscoff, and panela 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.
