This coffee comes from producer Nigusa Nara in Bensa Village, Sidama, Ethiopia. It undergoes an anaerobic fermentation process with ripe cherries hand-picked, sorted, and sealed in plastic bags for 56 hours before shade-drying for 3-4 weeks. The coffee features fruity, floral, and complex characteristics with prominent strawberry candy flavors, perfume-like florals, and a sugary-sweet finish.
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.
