This coffee is a single-origin offering from the Yunguilla farm in Ecuador, produced by Juan Peña. It features the Typica Mejorado variety, which is a cross between Typica and Ethiopian Landrace. The coffee is processed using a natural method, with cherries dried in a solar drying room equipped with Integrated Coffee Pulse technology to a target moisture content of 10.5%. The flavor profile is vibrant and sweet, characterized by notes of citrus, berry jam, red apple, and caramel.
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.
