This coffee is a single-origin selection from Mara Estate in Narok County, Kenya, grown at an altitude of 1800 meters. It features a blend of Batian, SL-28, and Ruiru 11 varieties. The coffee undergoes an anaerobic natural process, where cherries are fermented in sealed tanks for 96 hours before being dried on raised beds. This process results in a sweet and fruit-forward profile with distinct tasting notes of strawberry, guava, honeydew, and sweet cream.
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.
