This coffee is a Pink Bourbon variety from the Fresno region of Tolima, Colombia, grown at an altitude of 1500 meters. It undergoes an advanced natural process, including a 12-hour pre-fermentation followed by 24 hours of anaerobic fermentation, and is dried in a mechanical silo and on raised beds. The resulting cup is sweet and dynamic, featuring distinct flavor notes of purple grape, blackberry, 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.
