Perc Coffee

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.

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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.

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.

Forest Coffee's El Vergel showcases Pink Bourbon variety through innovative anaerobic processing—12 hours of pre-fermentation followed by 24 hours of anaerobic fermentation develops deeper, more complex fruit character. Dried first in mechanical silo, then finished on raised beds to 11% moisture. The cup delivers sweet, dynamic flavors of purple grape, blackberry, and brown sugar with the vibrant fruit intensity this variety is known for.

Colombia's Forest Coffee farm crafted this Pink Bourbon through an innovative semi-washed process: whole cherries ferment for 36 hours before depulping, then undergo 120 hours of anaerobic fermentation in their mucilage. Mechanical drying for 30 days brings the coffee to 11% moisture. The result is a vibrant, balanced cup with bright citrus acidity, white grape and jasmine florals, and a delicate sweet tea finish—a showcase of Pink Bourbon's distinct potential.

El Vergel is a semi-washed Colombian coffee where whole cherries undergo extended fermentation—36 hours of pre-fermentation followed by 120 hours of anaerobic fermentation in their mucilage—before mechanical drying over 30 days. This approach creates a vibrant cup with pronounced sweet citrus acidity balanced by white grape, jasmine, and sweet tea notes. The controlled fermentation and precise moisture management (11%) result in complexity and clarity that sets this apart from standard washed processing.

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Franky Hoyos' El Encanto farm in Colombia produces this advanced natural-process Geisha through meticulous fermentation engineering. After hand-selecting ripe cherries by Brix level, Franky executes a 40-hour oxidation fermentation followed by a 50°C thermal shock and inoculation with citrus and cocoa yeasts, then subjects the coffee to 70 hours of anaerobic submersion. The result is a boldly aromatic cup with creamsicle, tootsie roll, and vanilla-forward sweetness—playful, candy-like notes backed by genuine complexity from extended fermentation.

Franky Hoyos of El Encanto farm in Colombia produces this Orange Bourbon using advanced fermentation techniques: a 40-hour oxidation ferment followed by 6-hour depulp fermentation, thermal shock treatment, inoculation with orange and tropical fruit extracts plus cocoa yeast, then 60-hour anaerobic submerged fermentation. Hand-picked at peak ripeness (22–28 Brix), the coffee is meticulously processed to develop distinctive aromatics and essential alcohols, resulting in a bold, unconventional cup with orange cake, marmalade, and bubblegum character. This is specialty-tier experimentation driven by precision fermentation—worth seeking if you crave bold, fruit-forward flavor complexity.

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.

Andrés Martínez crafted this experimental co-ferment by fermenting coffee with watermelon mosto, yeast, and natural watermelon extract. The result is a candy-shop flavor profile evoking Watermelon Airheads, Jolly Ranchers, and Pop Rocks—sweet, juicy, and playfully outrageous. This is a novelty coffee for those chasing bold, unconventional fermentation flavors and nostalgic candy-like sweetness rather than traditional coffee profiles.

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.

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.

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From Celestin Rumenerangabo's farm and washing station in Nyamasheke, Rwanda—a district near Lake Kivu bordered by the Democratic Republic of the Congo. Ripe cherries are density-sorted in flotation tanks and dried on raised beds for 4–6 weeks, then decaffeinated using the Swiss Water process, which preserves delicate flavors while removing caffeine. The result is a sweet, refined cup with distinct notes of raspberry, pomegranate, and pie crust—proof that decaf doesn't mean compromise on taste.

From Banko Chelchele village in Gedeo Zone's high-elevation Gedab district, this coffee benefits from rich volcanic soil and cool climate conditions ideal for complex fermentation. The lot undergoes 7–10 days of anaerobic fermentation in cold, pressurized tanks calibrated to precise Brix levels, then dries on raised beds to 11% moisture—a controlled approach that amplifies fruit-forward character. Expect luscious blueberry and black plum notes layered with unexpected sugar cookie sweetness. This is a standout natural-process expression that justifies its return to the lineup.

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.

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 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.

Jhon Rodriguez's Rio Negro farm produces this oxidado-processed coffee through meticulous fermentation control. After harvesting ripe cherries, the lot undergoes a 48-hour fermentation at 40°C to encourage microbial activity and oxidation, followed by depulping and a second 24-hour fermentation with controlled oxygen injection before rinsing and drying to 11% moisture. The result is remarkably clean and sweet—a rare balance of complexity and clarity—with distinct notes of milk chocolate, cherry syrup, graham cracker, and marshmallow. This is specialty oxidation done right: not experimental excess, but precision fermentation that highlights both fruit character and chocolate depth.

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.

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.

From the Ngoma washing station in Nyamasheke, Rwanda, this coffee is produced by Jean Marie Vianney (JMV) Usekanabagoyi. The washed process begins with density sorting and an eight-hour pre-fermentation, followed by depulping and a 12-hour water fermentation that builds complexity. After rinsing and drying on raised beds—first shaded, then sun-dried to 10.5–11.0% moisture—the result is a sweet, balanced cup with distinct notes of panela, dried apricot, and plum. The extended fermentation and meticulous processing deliver clarity and fruit-forward character.