This coffee is produced by Diego Bermudez at El Paraíso farm in Colombia. It is a Red Plum P-02 lot processed using an experimental method involving anaerobic fermentation in water for 36 hours, followed by pulping and demucilaging. The seeds are then fermented for 12 hours with the removed fruit and mucilage, undergo thermal shock to fix precursors, and are dried in a dehumidifier to 10.5% moisture. The result features flavors of red plum, raspberry, panela, and honey with sweet and fruity characteristics.
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.
