This coffee is produced by Wilder Lazo at his farm, Bella Alajandria, in the Pitalito region of Colombia at 1850 meters altitude. The Sidra variety cherries are floated, depulped, and fermented anaerobically with a CO2 injection for 48 hours. The coffee is dried in a drying chamber and finished on parabolic trays to a 10.5% moisture content. The flavor profile features notes of sweet lemon bar, orange blossom, and fig.
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.
