FRANKY HITS HARD WITH THIS GESHA! Franky Hoyos produces world-class coffee at his farm, El Encanto. Franky uses modern fermentation techniques to create distinctive and expressive cup profiles. Harvest begins with hand-picking the ripest cherries and inspecting Brix levels to ensure optimal selection. The cherries are transported to the processing plant, where they undergo a 40-hour oxidation fermentation designed to promote alcohol development and aromatic complexity. The coffee is then rinsed and transferred to open drums, allowing the coffee mass to warm and continue generating alcohols. After 6 hours, the coffee undergoes a 50°C thermal shock to open the seed structure and prepare it for inoculation with citrus and cocoa yeast extracts. The coffee is then submerged in water for a 70-hour anaerobic fermentation, then rinsed and mechanically dried for 40 hours to a target moisture content of 10.5%. The result is a mind-blowing coffee that has big creamsicle, tootsie roll, and Wendy's Frosty vibes._
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.
