This coffee comes from Los Nogales in Pitalito, Colombia, known for producing complex coffees. After harvest, beans undergo a 90-hour fermentation with a sourdough-like starter, followed by washing. The beans are then submerged in a natural solvent derived from coffee pulp for 48 hours to remove caffeine without altering flavor or aroma. Final washing and eight-day drying complete the process. Tasting notes include jasmine, honeysuckle, and sweet blackberry.
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.
