Anaerobic-washed Geisha from Roger Quispe in Chontalí, Cajamarca in Peru's northern highlands. Hand-picked ripe cherries are floated for density sorting, then fermented anaerobically for 36 hours before depulping and solar drying. The coffee exhibits a creamy body with subtle citrusy acidity and soft floral notes of orange marmalade, tropical fruits, and honeysuckle.
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.
