This coffee is produced by Juan Peña at Hacienda La Papaya in the Loja region of Ecuador at 1600 meters altitude. It is a Typica Mejorado variety processed using an advanced washed method, which includes anaerobic fermentation with coffee yeast for 120 hours and solar drying with Integrated Pulse Technology. The resulting cup is elegant and refined, featuring flavor notes of honeysuckle, pear, red apple, 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.
