In 2010, after years of working as a barista, manager and roaster in Athens, GA, Philip Brown came to Savannah. His mission: to cultivate an appreciation for outstanding coffee in the South. Armed with a Diedrich IR-12, a bike and a really big backpack, he built PERC Coffee one bag at a time.
As business grew, Philip knew the PERC family had to grow too, so he assembled a small and diversely impassioned crew that came together like a coffee Voltron. Batch after batch, play after blistering late-night play of Paranoid, they built a culture around sharing the product they loved. They eventually outgrew the shop, moved the operation to a warehouse on the east side, bought a bigger roaster, and built out a swanky training lab.
Now we are many. With backgrounds in music, technology, and science, we are a team of detail-oriented creatives united by the same common interest: making and sharing dang good coffee.
Everything we do starts with sourcing. All the work producing exceptional coffee is done by the farmers. Our job as roasters is to preserve and highlight the natural beauty of the coffee. That's why we work tirelessly to find the very best coffee available. Coffee is a seasonal fruit, so we source with the seasons to ensure the lots we choose are always at the peak of their potential. We taste dozens of samples before deciding on a new offering. Once chosen, we happily pay premium prices to secure these coffees. We believe this model celebrates the hard work and precision of the producers and establishes solid relationships built on a foundation of integrity and trust.
Achieving the perfect roast begins with tasting. The ability to not only evaluate the current roast, but also to detect the potential hidden within future roasts. Dynamic flavor is not inherent in green coffee – it’s latent. With that in mind, we create individual roast profiles for each coffee to ensure maximum varietal expression. We highlight a coffees vibrant complexity by roasting it just enough past first crack to develop the perfect amount of sweetness and body to produce a wonderfully balanced brew. We avoid any caustic flavors associated with venturing into the second crack and beyond. The bottom line: we don’t buy, roast, or sell coffee we’re not totally bananas about.