Perc Coffee

Brazil Legender

Legender blends coffees from small farmers across three Minas Gerais micro-regions: Machado, Poco Fundo, and Campestre. As a natural process coffee, it captures the mellow, smooth character typical of Brazilian terroir without the rough edges of mass-produced lots. Expect brown sugar sweetness, caramel, cashew, and milk chocolate notes with a round, creamy body. The producers' commitment to precise harvesting, processing, and drying yields consistent quality that works equally well as drip or espresso, with or without milk.

Colombia Andres Cardona Purple Honey

From Andres Cardona's Villa Lucía in Colombia, this lot showcases meticulous cherry selection and experimental processing precision. The cherries ferment for 96 hours in tanks with sugar cane honey at a target sweetness of 15%, creating a complex fruit-forward profile that bridges sweet and wild. The cup delivers raspberry sweetness, port wine depth, and chocolate lava cake decadence—a playful, confident expression of what happens when technical skill meets creative fermentation.

Colombia Diego Bermudez Castillo M-03

Diego Bermudez Castillo is a celebrated Colombian producer who applies scientific rigor to coffee processing at his lab. Hand-picked ripe cherries undergo ozone disinfection before 72-hour anaerobic fermentation in bioreactor tanks with Lactobacillus medium, followed by thermal shock and precision dehumidifier drying. The result balances warmth and complexity without fruit-forward funk—instead delivering cinnamon roll and spice cake notes with maple sweetness that feels both comforting and refined.

Colombia Young Producers

Colombia's Young Producers program pairs emerging farmers with mentor Sebastián Ramírez to build sustainable coffee careers. Ramírez co-ferments the participants' yields with his signature "Red Fruits" strawberry lot, creating an intensely fruity, sweet cup. Expect pink Starburst candy, soft florals, and cake icing notes in the cup. This is coffee that tastes vibrant and approachable while supporting the next generation of Colombian talent.

DARRRK

A natural-process Ethiopian roasted dark specifically for espresso and immersion brewing. Perc developed this to maximize body and richness, layering deep roasty notes with the fruit-forward character that natural processing preserves. Expect thick sweetness and a syrupy mouthfeel that shines when pulled as espresso or brewed with immersion methods. Exceptional with milk.

Decaf Colombia Huila

From Huila, Colombia, this carefully sourced decaf is roasted with intention to deliver a genuinely satisfying cup. Perc sources only one decaf per season, ensuring quality and care in selection. The cup is clean and balanced, with prominent notes of vanilla, toffee, and chocolate, eliminating the harshness sometimes found in decaffeinated coffees. This is a decaf built for those who refuse to compromise on flavor or smoothness.

Decaf Colombia Nestor Lasso Ombligon

Nestor Lasso and his brother Adrian craft this decaf at their farm, El Diviso, using a complex multi-stage anaerobic process that begins with selecting only the ripest cherries. The beans undergo alternating aerobic oxidation and anaerobic fermentation—12 hours oxidized, 50 hours anaerobic, 20 hours oxidized again, then 30 hours in a second anaerobic ferment—followed by a final water and mosto fermentation. After drying on raised beds to 11% moisture, the coffee is decaffeinated using the EA Sugarcane process, which preserves the wild flavors this method is designed to unlock. The result is a fruity, sweet cup with distinct notes of pineapple, crème brûlée, and raisinette—proof that decaf can deliver complexity when precision processing meets quality fermentation.

Ecuador Juan Pena Adv Washed

Ecuador Juan Pena Natural

Ethiopia Suke Werekata

Suke Werekata grows at high elevation in Ethiopia's remote Guji Zone, where smallholder farmers cultivate dense, flavor-packed cherries. Tracon's mill uses specialized density sorting, size grading, and optical color sorting to ensure quality. The lot undergoes 72-hour anaerobic fermentation in tanks before sun-drying on raised beds, creating a hybrid profile between washed and natural processing. Expect juicy stone fruit (apricot, nectarine), sweet raspberry, and bold tropical character—a coffee that bridges clarity and wild fruit intensity.

Kenya Mara Estate

From Mara Estate in Kenya, this coffee is built on the Batian cultivar, a hybrid developed by the Coffee Research Institute that balances cup quality with disease resistance. The anaerobic natural process—96 hours of sealed-tank fermentation in an oxygen-limited environment—pushes microbial activity toward yeast-dominant pathways, amplifying sweetness and fruit-forward character. Expect bright notes of strawberry, guava, honeydew, and sweet cream with the complexity that slow drying on shaded beds adds. This is a showcase lot for how controlled fermentation can elevate a already-excellent origin.

Old Skool

Old Skool is Perc Coffee's flagship espresso blend, formulated to excel both as a straight shot and in milk-based drinks. The profile emphasizes sweetness and body, with distinct notes of brown sugar, cocoa, and Nutella that create a round, approachable cup. This is an unpretentious, crowd-pleasing espresso built for everyday enjoyment rather than single-origin complexity.

PERC UP

PERC UP is a washed blend built around Ethiopian coffee as its foundation, designed as an accessible entry point to PERC's lineup. The roaster combines the base with carefully selected additions to create a coffee that's approachable yet refined—reliable enough for daily drinking without sacrificing character. Expect a balanced cup with notes of sweet orange and brown sugar, clean and straightforward without demanding specific brewing technique or expertise.

Peru El Guayacan

El Guayacán is grown in San Ignacio in the northern Peruvian Andes near the Ecuadorian border, where yellow guayacán shade trees protect the coffee plants. The washed process begins with careful cherry selection and floating to remove low-density fruit, followed by 30–50 hours of fermentation in open-air tanks, multiple washes, and solar drying over 15–20 days. The result is a sweet, balanced cup with mandarin, Biscoff, and panela notes. Produced by smallholder farmers committed to quality and fair working conditions.

Peru El Palto

From the Asociacion de Productores Cafetaleros Juan Marco El Palto in northern Peru's Amazonian Andes, this natural-process coffee starts with hand-selection of fully ripe cherries and density-based sorting. Fermented on raised beds to optimal moisture, the processing method delivers the coffee's characteristic brightness and fruit-forward profile. Expect vivid notes of blood orange, apricot, and nougat—a lively, accessible natural that showcases both the cooperative's careful harvest work and the region's fruit-driven terroir.