This coffee originates from La Esmeralda in Comayagua, Honduras, grown at high altitude in volcanic soil. The beans are hand-picked at peak ripeness and processed through anaerobic fermentation in sealed barrels for 19 hours, followed by sun drying on patios and raised beds until reaching target moisture levels. The cup features strawberry and red fruit notes with marshmallows and cacao characteristics, displaying considerable sweetness.
Origin
Comayagua (Honduras)
Flavor Notes
Strawberry, Cacao, Red Fruit, Marshmallow
Roast Level
—
Processing
Anaerobic Fermentation, Sun-Dried, Natural/Dry Process
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.
