This coffee comes from Pocitos, a 40-hectare farm in Cosautlan, Veracruz, Mexico. The Valdivia family's fourth-generation estate, managed by Carlos, hand-picks the ripest cherries and processes them using natural/dry methods. Cherries are floated to remove defects and dried on raised beds for 20-30 days to 10-11% moisture. The result is a sweet, smooth cup with flavors of ripe red fruit and brown sugar.
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.
