This coffee is sourced from the Nyamasheke district in Rwanda, near Lake Kivu and Nyungwe National Park. Produced by Celestin and Marie Rumenerangabo, the coffee is processed at the Muhororo washing station, where cherries are density-sorted and dried on raised beds for 4–6 weeks. It undergoes the Swiss Water decaffeination process to remove caffeine while maintaining quality. The flavor profile is sweet and refined, featuring distinct notes of raspberry, pomegranate, and pie crust.
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.
