Wilton Benitez produces this anaerobic thermal-shock coffee from Granja El Paraíso 92 in Colombia. The Sudan Rume C-01 variety features hand-picked ripest cherries sorted for quality and density. Processing includes sterilization in ozonated water and ultraviolet light, thermal-shock treatment in 90°C water for 120 seconds, anaerobic fermentation for 96 hours with yeast, and slow drying at 38°C for 46 hours to 11% moisture. The result is a complex, funky coffee with wild flavors of guava, mango, and Citra hops.
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.
![CGLE Las Margaritas [Sudan Rume Natural]](https://cdn.thewaytocoffee.com/9cEcjLiv2NVmqHJYOkH-SmN4T68y8jdYhfxEmTuwmGg/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699401cf8b5c99.47086239.webp)
