This coffee is produced by Jean Marie Vianney Usekanabagoyi and processed at the Ngoma washing station in Nyamasheke, Rwanda. The cherries undergo density sorting, an eight-hour pre-fermentation, depulping, and a 12-hour water fermentation. After being rinsed, the coffee is dried on raised beds, first in the shade and then in the sun, to a moisture content of 10.5–11.0%. This washed coffee is a Red Bourbon variety grown at 1700 meters, offering a sweet and balanced cup with flavor notes of panela, dried apricot, and plum.
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.
