This coffee comes from producer Jhoan Vergara at Finca Las Flores in Colombia. Jhoan is a third-generation farmer who processes this lot at Peñas Blancas, a processing center he co-founded with Nestor Lasso. The cherries oxidize in open tanks for 48 hours before undergoing a thermal shock process with a 50°C water rinse. They then ferment anaerobically for 38 hours with yeast addition, followed by mechanical drying to 10.5% moisture. The result is a juicy, sweet cup with fruit cocktail and agave syrup 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.
