This coffee is from Finca La Inmaculada in the Loja region of Ecuador, grown at an elevation of 1900 meters. The coffee is a Criollo variety that undergoes a washed process, involving a 48-hour fermentation period followed by shade drying. The resulting cup is juicy and sweet, featuring elegant flavor notes of pineapple, peach, and mandarin.
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.
