This product features two distinct coffees from producer Juan Peña in Ecuador. The Advanced Washed coffee is from Hacienda La Papaya, processed via a 120-hour anaerobic method, offering notes of honeysuckle, pear, red apple, and white sugar. The Natural coffee is from Yunguilla Estate, processed using traditional natural methods, providing a vibrant and sweet profile with notes of citrus, berry jam, red apple, and caramel.
Origin
Hacienda La Papaya (Ecuador)
Yunguilla Estate (Ecuador)
Flavor Notes
Caramelized, Citrus Fruit, Pear, Honeysuckle, Red Apple, White Sugar, Berry Jam
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.
