This Ethiopia Chelchele is sourced from the village of Banko Chelchele in the Gedab district of the Gedeo Zone. Grown at an elevation of 2100 meters, this coffee is processed using an anaerobic method, involving 7-10 days of fermentation in pressurized tanks followed by drying on raised beds. The resulting cup is intensely fruity and sweet, featuring distinct tasting notes of blueberry, black plum, and sugar cookie.
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.
