This coffee is produced by Oswaldo Toro at his farm, Los Cedros, in Bruselas, Pitalito, Colombia, at an altitude of 1800 meters. The lot consists of the SL28 variety. It undergoes a complex processing method involving 24-hour oxidation, 48-hour anaerobic fermentation, a 12-hour submersion in mosto, and a 30-minute thermal shock with recirculated mosto. The resulting cup features distinct flavor notes of banana candy, guava, and white 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.
