A Gesha coffee from Hacienda Copey in Costa Rica. The process uses an advanced honey method with dry-pulping and anaerobic fermentation for 72 hours, followed by raised-bed drying to 10.5% moisture. The cup is described as juicy and complex, with notes of cherry, orange blossom, red apple, and honey.
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.
