We all have a memory of the best cup of coffee we’ve ever had. Maybe it was a natural Ethiopia while camping with buds, or a sassy Costa Rica sitting on the front porch one cool fall morning. There’s something visceral that sticks in your brain and every other cup from then on is compared to that one. These are the moments that inspire us. In everything we do—from sourcing amazing coffee, to developing tasty roast profiles, to roasting the beans with care—
we are driven to deliver memorable experiences.
I was a musician living in Athens, GA and got a job at a friend's coffee shop. On the road with the band, I was exposed to different approaches to coffee. I had the opportunity to try lighter roast profiles with wild flavors that jumped out of the cup with notes of citrus and fruit. The experience was inspirational and really opened my mind.
In 2010, after years working as a barista, manager, and roaster, I left Athens to start my own company. I packed up the fam and moved to Savannah, GA. My vision was simple: to roast and share awesome coffee. Armed with a Diedrich IR-12, a bike, and a really big backpack, I started hustling to build a brand one bag at a time.
As business grew, the PERC family had to grow too, so I assembled a diversely impassioned crew that came together like a coffee Voltron. Batch after batch, we built a culture around sharing the product we loved. We outgrew the shop, moved the operation to a bigger spot, bought a bigger roaster, and built out a training lab.
As PERC continues to grow, so does our team, all united by the same core goal:
to roast and share 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.
Tasting is the most crucial skill in developing the perfect roast. The ability to not only evaluate the current roast, but also to detect the potential 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 coffee's vibrant complexity by roasting it just far enough past first crack to develop the perfect amount of sweetness and body, but not so far as to impart any caustic flavors. After roasting, we cup each batch for quality and consistency. The bottom line: we don’t buy, roast, or sell coffee we’re not totally bananas about.