This Colombian coffee from producer Jhon Rodriguez demonstrates precision cultivation at Rio Negra farm. The cherries are hand-picked at peak ripeness and sanitized in 50°C water before depulping. The parchment ferments anaerobically in sealed tanks with yeast for 72–96 hours, then is rinsed and dried for 8 days to achieve optimal moisture. The resulting coffee is sweet and clean with fruity characteristics, offering flavor notes of cherry, Hawaiian Punch, Mai Tai, and marzipan.
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.
