This single-origin Colombian coffee from producer Carolina Ramirez uses an innovative fermentation process: cherries are placed in an open steel tank for 140 hours with cherry juice poured over them twice daily, then depulped and sun-dried for three weeks. The cup displays tropical fruit flavors of pineapple and citrus balanced by a rich, dark chocolate body.
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.
