#perc coffee

[blvck-coffee-dad]

Coffee of the Moment: Brazil Legender from Perc Coffee

[jferguson87]

A Look At Two New Offerings From Perc Coffee Roasters

Perc Coffee has won my heart over and over again with each coffee they have sent over. I can't show enough appreciation to the kind folks over there for sending me these surprise coffee packages. Thank you, guys!!

Back to coffee now… I have truly loved every coffee that has been sent to me, and not just the top shelf coffees either.

A couple weeks ago I got two great new coffees to share with you all. I had been working hard on a review for each, but I must experiencing writer's block because trying to form a review has been terribly hard. Funny that even when the coffee is really good, I still find it hard to put words together to describe said coffee.

I am glad that I at least had some notes written down to at least share with you all what I thought of these two coffees. They are really tasty coffees worth sharing!

*   *   *

Bella Vista, El Salvador

Simple and delicious. Orange, orange, orange everywhere. Tastes like a freshly in season tangerine. A bit of spunk (acidity) to really liven up the tangerine play I'm tasting. Underneath I do find myself tasting hints of caramel. It’s very mild though. Just enough to notice a bit of creaminess to the cup.  Buttery mouthfeel as cup cools. Oh so creamy and smooth. Finishes off really clean.

* Think of caramel creams, and fresh tangerines with this coffee.

Yirgacheffe Adado, Ethiopia

Candied strawberries and hints of melon come out slowly. Not your average natural processed coffee. While it sure smells like one, it is in fact much more reserved, much more delicate than most of the ones I've had in the past.

Taste is the same way. Very delicate, and reserved. Sweet, but also carries an extremely clean finish. None of that sugary sweetness lingers on the tongue. Also the cup is quite juicy for a natural coffee. I mean they're juicy to begin with, but this seems to go beyond the natural aspect.

* This coffee has the sweet notes of a natural coffee mixed with the acidity and body of a washed.

*   *   *

Perc coffee is really fast tracking it to my favorite roasters list. These coffee's aren't as complex as the Finca Kassandra or the Flor de Cafe but that doesn't make these two any less special or amazing. 

These two coffees shine in their own way, and they are beautiful!

Check these out before they're gone.

[abandoncoffee]

PERC Coffee - Costa Rica Carrizal

For fans of: washed Ethiopians, geocaching, and listening to vinyl.  

I was on a hunt this year to try more coffees from Costa Rica.  Fortunately for me, the folks at Savannah's PERC have two excellent Costa Rican offerings, and they landed here in Cincinnati.  While we've only seen one other Costa review up this season, there will be many more in the coming weeks.  You may recognize PERC's name, as several outstanding offerings from them have crossed the blog over the past few months.  Getting to experience multiple roasts and multiple regions from this roaster, I can now safely say they are growing into one of my favorite roasters.  Not only that, but their social media presence and ease of communication is admirable.  Today I'm excited to dig into the first of these two offerings, the Costa Rica Carrizal.  

Coopetarrazú is a vanguard of coffee producing cooperatives dedicated to the environment, wildlife, fair labor, education, and community growth.  This cooperative is working towards increasing the quality of individual communities' coffee. How? By allowing traceable micro-lots come through their cooperative.  The better quality the coffee is, the more they can charge.  The premium paid for this coffee directly helps build roads, schools, fresh water storage, and more for the Leon Cortes region in central Costa Rica. The cooperative also provides free soil analyses so farmers can optimize coffee production.

Details:

Roaster: PERC Coffee

Region: Leon Cortez, Tarrazu, Costa Rica 

Producer: Coopetarrazú

Process: Fully washed + sundried

Varietal: Bourbon, Caturra

Elevation: 1,650 - 1,750m

Brew Method:

Chemex | 30g (c) to 480g (w) | 3:30 total time | 205 degrees | 1.22 TDS | 18.05% Ext. (Preferred method) 

Delicate intro to the cup.  Sweet and a bit tropical like a washed Yirgacheffe with a buttery, syrupy finish.  It's lightly juicy as you swish around your mouth, with finishings a bit more dry with a nods to chocolate and vanilla.

So, it's a very clean cup.  As it opens more you get some juicy apricot, apple, pear, and grape notes in there, with a little cherry cleanup and floral notes along with the light syrupiness in the finish.  Acidity is reserved in the cup, maybe a cherry or berry-like acidity in the beginning, not aggressive. 

More of that syrupy nature comes out the more it cools, still ending with a bit of tea-leaf spice in the finish as well.  It's kind of a shifty cup- it has moments of sweet chocolate lingering, moments of fruit and floral linger, and moments of a bit spiced lingering. Either way, the cup is clean and silky, sweet and syrupy.

_______________________________

Brew Method:

Aeropress (Inverted) | 17g (c) to 240g (w) | 2:00 then plunge by 2:30 total time | 202 degrees | 1.31 TDS | 19.60% Ext. (Immersion mode)

Dry grounds are sweet and savory, perfumed, and woody.

Wet grounds have a sweet earthy smell.

Sweet fruits and nutty on the nose.

Really pleasing fruit sweetness. The first sips actually make you second guess if this may be a honey-processed or natural, just the way the sweetness hits you.

It's softly rich, think more along the lines of icing.  It has this really interesting conjunction of nuts, spices, and fruit notes mixing together to create a really interesting mixture of flavor.  There's a mixture if cherry liqueur, sweet lemon, and nuts, every so often giving you the taste of hops while other moments lead to notes of chocolate, honey, pineapple, and vanilla bean.  It is pleasantly bright, sweet with a squirt of acidity, and a creamy body.

The cup now reveals aromas of florals mixed with cherry.

As it cools it still carries a bright berry acidity, you have a creamy and lightly syrupy sweetness, with notes of cherry, lemon, pineapple, apricot arriving, and ending on a nutty finish that starts to lower in intensity the cooler it grows.

_______________________________

Brew Method:

Kalita Wave | 35g (c) to 554g (w) | 3:45 total time | 201 degrees | 1.28 TDS | 18.70% Ext.

Initial sips are a bit spiced, with notes of cherry liqueur, wood, and and also a bit of pineapple syrupiness.  I'm wondering if this is the new profile of the cup or if I'll ever find that soft Yirgacheffe-esque profile again.  There are drops of clover honey that lie in the rear of the sips to sweeten the deal, like little sucks from a honey straw.  You know something, the cup starts to feel like it's shifting, too.

Ah. Yes. I've found you.  Around 115 degrees the cup shifts and becomes a little more juicy, with a soft and sweet lemon to an otherwise more grape, apple, cherry, pear, and pineapple sweetness, slightly drying in the finish with those nutty tones we found in previous methods.  The honey now seems more flavorful as caramel apple, but honey still seems present as well.

The slurps give way to an herbal mixture, tea-like spice, cinnamon, vanilla and orange.

It's a bit splashy and citrusy on the front of each sip, fruity, sweet and cherry fronted in the center, then a nice soft syrupy coating finish. The ending is neat, as you have what seems like pineapple syrup and cherry really closely knit together in the body, and raspberry candies really closely webbed with some soft floral tones in that syrupy finish.

The final, final sips do lose a lot of the spice and instead replace it with candy-sweet fruit notes. That Yirgacheffe-esque profile is back, but sadly when I have the least amount left in my cup.

_______________________________

Brew Method:

V60 no stir | 14.4g (c) to 228g (w) | 2:10 total time | 202 degrees | 1.35 TDS | % Ext.

Soft, honeyed aroma, sugary, chocolate.

First sips are dense.  Syrupy, a bit spiced and lightly woody, with a sweet tropical fruit flavor out the back end.  This will open quite soon.

Not a few moments later does it, with clean and slightly tingly notes of grape, cranberry, pomegranate, apple juice on the front, splashy, juicy, and sweet before a slightly drying, spiced finish with hints of cocoa added as well.

It continues to grow sweeter, and the body more delicate akin to a Yirgacheffe like mentioned previously.  Lighter notes of floral, mango, and cherry appear in the cup, surrounded by what tastes more similar to graham cracker, but ultimately ends on a clean splash of fruits and then a more lingering but still dry sweet spiced finish (almost like cinnamon baked apples).

The final sips are so palpable with apple crispness introing each sip, then flowing with honey, praline ( vanilla bean, brown sugar, cream), cherry, cotton candy, and some perfumed sweetness that I just can't put my finger on, which sucks because it's absolutely stunning.

The coldest moments are the BEST.  Syrupy, lingering sweetness.  

_______________________________

Brew Method:

Espresso | Crossland CC1 | Bottomless triple basket | 21.5g in | 39g out | 0:32 total time | 199 degrees

Smooth, sweet, balanced fruit punch intro.  The body feels a bit gritty in the mouthfeel which reminds me of Flintstone vitamins sweetness, but growing more creamy with a chocolate porter finish.  Growing sweet lemon with a chocolate bark ending and lingering spice.

_______________________________

 I really enjoyed this coffee.  I did find that it seemed to benefit from either tightening your grind a bit, or updosing slightly as the TDS readings were a bit on the low end.  That being said, I still really enjoyed how quiet of an offering this cup could be too.  That first, soft, Yirgacheffe-like make of the coffee was really impressive, and helped show me a bit of the notes that are able to be drawn out from a Costa Rican offering.  It seemed to hold on to what some may call a "typical Costa Rica profile", but still had enough shifting from beginning to end to always leave you fully impressed.  It packed a lot of complexity, a lot of change through the cup, and overall a great impression of an excellently executed Costa Rican coffee.  

[jferguson87]

Perc Coffee: Carrizal, Costa Rica

Perc Coffee really outdid themselves again with their latest surprise shipment they sent me recently. The Flor de Cafe, Costa Rica was just beautiful. Very flavorful, juicy, never a dull moment with it. I did have a little trouble the first few days dialing it in, but then out of nowhere it finally let me see what it had to offer and from there it was non-stop goodness.

Next up I have their Carrizal, Costa rica which was another coffee I really enjoyed. 

Read my thoughts after the jump...

Info About This Coffee

Coffee/Roaster: Carrizal, Costa Rica / Perc Coffee

Region: Leon Cortes, Costa Rica

Producer: Coopetarrazú

Elevation: 1650–1750 MASL

Varietal:

Process: fully washed + sundried

Cost: $12 per 12oz

  Thoughts

Chemex (paper filter): 30/480g • 204° water • medium coarse grind (#22H Baratza Preciso) • 3:20 total time

Lush raspberry sweetness, syrupy, really envelopes the tongue in a silky mouthfeel. Quite candied-like with some blueberry undertones. As the cup cools it begins to become slightly brighter, less sweet. Now I am tasting a lemon note that I wasn't getting before. 

Aeropress (inverted with paper filter): 17/240g • 202° water • medium grind (#18H Baratza Preciso)  • Cap and let sit until 2:00 • Flip and plunge! • Total time: 2:30

Completely different from the Chemex. While the Chemex gave me a lot of lush fruit flavors reminding me very much of an Ethiopian. The Aeropress gave me a bit of a tropical feel with a slight nutty finish. Mild orange citrus, cherry sweetness, lemon undertones, and a creamy body with a nutty finish.

tropical + sweet + syrupy ~ Perc Coffee

  Verdict

What an interesting coffee this one is. I've gotten confused as to what coffee I was drinking a few times now. Reason being is that there is quite the Ethiopian characteristic to this coffee. While the coffee is delicate and silky, this coffee also carries some nice candied fruit and lemon tones that I find in a naturally processed Ethiopian Yirgacheffe.

Costa Rica has not been my favorite region in recent years. Coffees from there have just been okay, maybe even good.

Definitely can see that the Aeropress is truer to the tasting notes from Perc. Definitely prefer the Aeropress or even the v60 (not posted above) over the Chemex. Though all in all, very interesting coffee.

You can read more about this coffee and purchase here.

[abandoncoffee]

PERC Coffee - Mexico Finca Kassandra

I don’t get the opportunity to try a lot of coffee from Mexico, which you would think might not be the case given its proximity to us as coffee consumers.  I feel like the most known of Mexican coffees is Chiapas.  I see it all around both second wave and third wave coffee locations, possibly due to its proximity to Huehuetenango Guatemala, which too is a popular region for coffee output.  Last year I had a natural processed coffee from Mexico - El Eden, and it just blew me away.  I don’t know why, but I just assume not seeing much coffee from Mexico means they don’t yield the best beans?  Either way, trying El Eden last year, and now opening PERC Coffee’s Top Shelf Finca Kassandra, I’m starting to see that the region does have some stand out offerings.  

Details:

Roaster: PERC Coffee

Region: Veracruz, Mexico

Farm: Rivas family

Process: Fully washed

Varietal: Pacamara

Elevation: 1,500m

Brew Method:

Aeropress (Inverted) | 17g (c) to 241g (w) | 2:00 then plunge by 2:30 total time | 198 degrees | 1.39 TDS | 20.85% Ext. (Immersion mode)

A bit spiced on the nose, warm and inviting.

Jumping in you have this delicious baked apple sweetness that is crisp on the front end, a juicy starting body that gets syrupy as it finishes down the back of the tongue.  Quite an outstanding body and presentation- it's fully flavorful in the mouth but refreshing and comfortably weighted.  I can tell this will be a good cup.  

That crisp acidity I mentioned earlier gets a bit more prickly- maybe pear, cranberry, even blackberry to a lighter degree.  It is rich in it's complexity, and while I can say it has hints of cinnamon, the sweetness of the fruits actually seems to stand out a bit more coming off a bit candy-like as you find raspberry, date, fig, honeydew, apple, and when it gets more syrupy sweet at the end leaving fresh and juicy cantaloupe lingering as it transitions into this sweet, lightly salted, cinnamon finishing.  The aftertaste continues the complexity, as apricot, grape, and cherry notes also stir around with some brighter (read tart) notes of pomegranate and grapefruit also.

Almost the end of the cup is interesting as you slip into this craft chocolate profile- sea salted chocolate main note, a bit of a soft nectary fruit sweetness, sweet lemon or some other citrus, florals (believe it or not) and some kisses of honey.

 The last drops and coolest moments have all but softened into a lightly sweet grape, apple, nectarine, with an afterthought of leather.

 *Most unique cup of the makes.

_______________________________ 

Brew Method:

Gino Dripper | 34g (c) to 555g (w) | 3:50 total time | 198 degrees | 1.34 TDS | 20.27% Ext. 

Oh man. So good.

The body feels like meringue in the mouth.  I can definitely notice the cinnamon, as if lightly sprinkled on these sweet and a bit tart notes of raspberry, pomegranate, apricot, cherry, apple, and cranberry.  But then, it begins to rapidly develop.

Tingly, crisp, nearly effervescent baked apple acidity with a juicy mouthfeel and maple syrup in the finish.  It continuously grows, barraging on the palate almost, these intense and tingly fruit notes with a complex and dense trail of tomato, herbs, plum, and grilled peach.

The further it grows the more it reminds me of a port wine, but also reminds of cream soda.  It's deep and intense on one side, and sweet and relieving on the other.  There is this constant back and forth on the palate, like a wrestling mat for the flavors.  It is rich and slightly drying, developing massive notes of dried fruits in the finish, presented in this unique syrupy body, still with candy-like sweetness to the previous fruit notes mentioned. 

By the end of the cup you have these wildly bright and prickly notes- grapefruit, lemon, star fruit, pineapple, papaya...I don't even know.  Yet, there are also these sweet candy-like fruit notes that stir around in a syrupy body, too- pear, blackberry, cranberry, pomegranate, grape, cherry, a bit of spice still and salted chocolate drifts.   I just... I just don't know.

Clean, wild, bright finish.  

*Most wild cup of the makes.

 ______________________________

Brew Method:

Espresso | Crossland CC1 | Bottomless double basket | 19.2g in | 41g out | 0:29 total time | 202 degrees

Man that's wild.  Crazy apple and lemon notes.  Second sip it is a puckerer, indeed.  Wild berry sweetness behind everything, candy-sweet like Bit-O-Honey.  Final sips are sweet lemon, and less like Lemonheads as about 100 Warheads all blasting at once.

_______________________________

Brew Method:

V60 no stir | 14.3g (c) to 227g (w) | 2:00 total time | 207 degrees | 1.39 TDS | 20.40% Ext. (preferred method)

Deliciously sweet dry aroma.

Brewing aroma is immensely beautiful. Warm fruits, sweet citrus, lemongrass and florals.

Wow. Such a different cup than any other make.  This one now is crying out floral notes.  It still carries the great body presentation found in other cups: crisp on the front (where you find most of the herbal and floral notes, mixed with raspberry, lemon, strawberry and apricot), juicy body (where you notice the grape, apple, pear, lychee, mango, pineapple juice, honey, lime), and then a syrupy ending (orange marmalade, caramel, nougat, chocolate).

Mid cup it continues to grow a drying mouthfeel and lingering tomato, grilled peach, and spiced plum notes- still with lemongrass and other floral notes lowly lying in the lingering finish.  Dried fruits like date and raisin seem to come out a bit, along with a more tickling cranberry juice-like front end.  This coffee is a full saturation of flavor across the palate, no place is left untouched.  The body, while having so much going on, still manages to be immensely clear, sitting cleanly on the tongue (now articulating some melon as mentioned in previous makes) with really sweet and clear flavors filling, swirling, and tantalizing the mouth.

The final sips are richly complex with candy-sweet and nuanced fruits, deeply flavor saturated, silky in mouthfeel with lingering floral notes, citrus, and to a softer degree chocolate mousse.  Every bit as enjoyable as the Yirgacheffe offerings I've been raving about lately.  

  *Most balanced and floral cup of the makes.

 _______________________________

Brew Method:

Chemex | 30g (c) to 480g (w) | 3:25 total time | 203 degrees | 1.36 TDS | 20.15% Ext.

Oh yes.  I was concerned the profile I got in the V60 was a fluke and I wouldn't be able to replicate it.  While this seems a bit more juicy, I think it's similar.

 Floral and fruitied on the front, this method does have a bit of those baked cinnamon apples notes like the earlier methods though.  Still carries that great body progression: crisp, juicy pops, syrupy finishing.  Great herbal balance in the cup, light light chocolate whiffs in the finish.  

 Actually, the cooler it grows it begins to feel more like the Gino make.  The acidity is still rather tame, with more rich notes than in the V60. Similar fruit notes can be detected: lemon, raspberry, apricot, pomegranate, sun dried tomato, apple, mango, pear, date, raisin, caramel, chocolate, with spice notes in the finish as well giving it a bit of a savory touch.

It isn't until the coolest stages that it gets as clear as the v60 make, and in those final sips you get some melon-like pops, but the salted chocolate comes back like we found in the aeropress to close out the cup, still with some floral and wine lingerings.  

Probably should mention that it wasn’t as close to the V60 as I initially thought, but the floral and herbal levels were much higher in this make than any others outside of the V60.

  *This cup is a good mixture of everything.

_______________________________ 

Brew Method:

Shaken Iced Bonmac | 28g (c) to 280g (w) | 140g ice | 3:00 total time | 203 degrees

This is weird iced.  It is crisp initially, which is usually welcomed to the cup.  So after this apple crispness it sort of, like in the hot cup, tried to figure out what it wants to be. There are more savory notes that would remind one of spaghetti sauce, but at the same time you find bursts of stone fruit sweetness like peach with a syrupy finish.  It's quite baffling, as baffling as the Gino make was.  To confuse you even further, there are these floral notes that are trying to gain your attention, with lingering notes of Tootsie Rolls.

As it sits even longer it does seem to have more of the sweetness I mentioned than not.  It resonates mainly on these apple, raspberry, peach, and caramel notes that slide into a chocolate and light floral finish with slightly spiced or savory lingering.

_______________________________

This coffee can seem a bit infringing.  It starts off similar to when you first get a roommate in your place, has moments when they are sleeping on your couch when you want to watch television, and towards the end the tartness of those fruits, while you love them, is when he doesn't pay his rent.  This literally is one of the most challenging and bizarre coffee’s I’ve ever experienced.  I had some cups that were incredibly delicious, I believe the V60 make was one of my favorite cups of coffee I’ve made in recent memory.  Other makes, they just really stretched my senses in every way imaginable in attempts to grasp what this coffee was offering.  Part of me likes that challenge, and likes to experience shifts and development changes - like a roller coaster.  However, I’d be lying if I didn’t say my preference would be to really soak up everything a coffee has to offer without such volatility or abrasiveness.  I have mixed feelings on this coffee.  It was definitely one of the most memorable coffees I’ve had- explosive, pungent, unique in it’s body presentation, and had some of the wildest flavor experiences I’ve encountered in a coffee, but other times it may have just crossed outside of the amount of wild I can handle.  I tried to highlight at the bottom of each make what my experiences were in comparison to the rest, but that is just my own experience with the bag.  The only way for you to really know what it’s like, would be to pick some up before it’s gone. 

[abandoncoffee]

PERC Coffee - Kenya Kabare AA

Savannah’s PERC Coffee is doing some great things.  I’m not strictly speaking of their Top Shelf line, which is great to experience some standout selections, but I don’t want that to take away from the fact that they just roast good coffees, period.  The good side to companies having a line of offerings like “Top Shelf” is more nerdy coffee folk like me might peruse those selections before the rest.  The bad side is that any coffee drinker may think their other offerings are lesser quality.  We recently looked at their Chelelektu, Ethiopia that was beyond impressive, so we’ve already debunked that myth.  Today, though, we do look at one of their Top Shelf offerings, one that is no stranger to the table, and see what the Kabare Kenya AA has to offer.

Farmers in Kabare planted their first coffee trees in I954.  The Coop has 11 wet mills namely Kiringa, Konyu,Karani, Kiang’ombe, Kaboyo, Mukure, Mukengeria, Kimandi, Kathata, Kiangothe, and Kiamiciri. The Coop is located within Kabare and Kirima locations of  Gichugu Division, Kirinyaga East District  on the southern slopes of Mount Kenya. The 11 Wet mills in the coop have a membership  of 12,300  farmers.  

The wet mill’s current production stands at 350,000 Kg of Cherry. The Coop has expressed interest in partnering with it’s marketing agent Sustainable Management Services Limited to implement a coffee quality improvement project with the aim of increasing the yields to over 600,000 Kg and getting the wet mill certified Rainforest alliance

Farmers selectively hand pick red ripe cherries  that are delivered for wet milling the same day. The parchment is then fermented, washed and sun dried . Dry parchment is milled and bagged at Socfinaf coffee mills and then transported to SMS Ltd warehouses. The Coffee is then sold either through the Nairobi Central Auction or directly to overseas buyers.

  Details:

Roaster: PERC Coffee

Region: Central Kenya, Kirinyaga East District

Farm: Kabare Factory

Process: Fully Washed and Sun Dried

Varietal: SL 28, SL34, and limited Ruiru 11

Elevation: 1,900m

  Brew Method:

Aeropress (Inverted) | 17g (c) to 240g (w) | 2:00 then plunge by 2:30 total time | 199 degrees | 1.41 TDS | 21.04% Ext. (Immersion mode)

Near candy-like sweetness in the dry aroma and a nose more similarly to warm berries and pie crust.

Diving in though…whoa mamma.  You are layered with juicy notes.  Like, flavor upon flavor upon flavor.  Okay… Let’s try to dissect this.

Bright and clear high cranberry splashes on the palate that lay on an immensely buttery and juicy middle that introduce you to the floral notes that ultimately descend into the low notes and flutter out into the lingering finish.

Digging further you find this borderline syrupy meets super juicy body that carries almost bubbling or sparkling notes of cranberry that are always dancing on the tip of the tongue (I literally felt it jumping up and down), sundried tomato, cherry, grapefruit, passion fruit, currant, plum, and peach with slightly herbal tangles as it meets the floral notes that ultimately end in a more autumn leaves/tea leaf fashion.  It still carries a TON of juiciness even into the lingering finish, with hints of wood and sprinkled with cocoa powder.

One thing of note is how clean this coffee is.  The more you sip though, the more tangy that front end becomes and you notice some stone fruit and honey sweetness, too, emerge from the cup with a rapidly developing intensity.  Dried fruits and even faint whiffs of vanilla bean also begin to flesh out as the cup reaches the end, still tangy on the front and a lingering cream cheese icing sweetness in the end.

  Clean, sparkling cranberry, juicy stone fruit.

_______________________________

Brew Method:

V60 no stir | 14g (c) to 227g (w) | 1:55 total time | 198 degrees | 1.33 TDS | 20.00% Ext.

Clear, syrupy, and juicy intro to the cup.  Tingly cranberry arrives first, with this dense, buttery body growing underneath with notes of apple pie, plum, currant, and floral infused honey finishing, carried into notes of autumn leaves, cinnamon, and rich cocoa. It has a bit of a drying finish, like cinnamon baked apples. Medium bodied, light acidity, sweet, floral aromatics.

Diving further it grows a bit more nectary in it sweetness, and a bit more rich in body.  The finish now has a bit of nuttiness to it, creamy and buttery like peanut butter or honey butter.  The brightness stays clean on the front of the sips, with lemon and grapefruit citrus intensity growing in the long finish.  Molasses sweetness is growing more along with dense, pungent fruit notes of cherry, currant, mixed berries and plum, cherry pie specifically now it seems.  Still carries notes of cocoa, tea leaves, and almost hints of lavender in the finish.

The front end grows more lively and sweet while the back end grows more savory, or maybe it’s just this constantly moving front end with this solidly rich chocolate backbone.  Either way, it’s flavorful at the beginning of each sip with an incredibly long, flavorful, and resonant finish.

_______________________________

Brew Method:

Shaken Iced Bonmac | 28g (c) to 280g (w) | 140g ice | 2:30 total time | 198 degrees | TDS | % Ext.

Bright initially, hard candy-like mouthfeel, green apple, cranberry pixie sticks, raspberry and/or cherry tootsie-pop (whatever the red ones are), even peachy sweetness in there in the finish.  Splashy sweet, almost like gushers.  Effervescent mouthfeel, bubbly, and I’m not kidding about the tootsie pops, it’s dead on, especially as chocolate joins in the finish.  

This is refreshing, flavorful, and a bit different than other iced brews.  Has a lingering citrus note on the palate but also lingering juicy sweetness.  Dried fruits seems to exist too, but moreso in the aftertaste.  The longer it sits the more caramel sweetness and autumn leaves-like notes come out.  Prune, raisin, and still crisp berry notes, chocolate, spice.

_______________________________

Brew Method:

Kalita Wave | 34g (c) to 530g (w) | 3:55 total time | 208 degrees | 1.42 TDS | 20.40% Ext.

Soft citrus and floral aromas in the cup.

Very juicy start.  Crisp front end, a bit tangy, cranberry, lime, and melon notes seem to intro the cup with honey and blackberry in the finish.  It’s sweet, and develops a deep syrupy saturation to compliment the clean juicy splashes.  Quite an enjoyable body.  

It’s a very sparkling addition to waffles, and it’s a syrupy addition to bacon.  Not my favorite breakfast coffee pairing, but wanted to mention that.

Very pungent sweetness as it cools,  with a deep and complex web of passion fruit, cranberry, raspberry, currant, melon that I can’t quite pinpoint, apricot, raisin, lemon and plum.

The acidity is quite balanced in this method, maybe some lemon and a bit of grapefruit, but relatively comfortably compared to other coffees I’ve had.  Doesn’t really have much of the spice, nuttiness, or chocolate like previous methods which could be seen as good, bad, or indifferent depending on your preferences.  

  Tangy, juicy, syrupy sweet finish.

_______________________________

Brew Method:

Espresso | Crossland CC1 | Bottomless double basket | 19g in | 40g out | 0:29 total time | 202 degrees

Bright, cranberry and lemon, really creamy underneath.  Develops into sweet but tart blue raspberry candy notes and now a bit syrupy.  Bright floral infused ginger acidity.  Chocolate ice cream with chocolate syrup finish.

_______________________________

Brew Method:

Chemex | 30g (c) to 480g (w) | 3:20 total time | 201 degrees | 1.36 TDS | 20.15% Ext.

Sharp acidity amidst a juicy and syrupy body.  Cranberry, pomegranate, lime and raspberry reduction, very lively, and splashy moments of currant, plum, and baked apples.  Very clean, medium bodied.

Sipping the coffee restricts the flavor intake, but diving further if you give a few slurps you come away with a smooth caramel coating on the sides of the mouth, candy apple notes among other fruity candy-like sweetness.  With that approach, you can notice soft floral notes right down the center of the mouth.

Actually, this method is quite interesting. The coffee quiets down, a low lying syrupiness lays the foundation for those floral notes to draw out more, along with light squeezes of lemon here and lime there. The flavor is a little more condensed, a little less sweet, but a bit more enjoyable.

The final sips still have some crisp berry fronts, then gets juicy and sweet almost like biting into a juicy watermelon with a creamy, near buttery ending with light hints of spice.

_______________________________

This coffee, from my recollection, was similar to the offerings of it I had in the past.  It had a clean cup presence, but also a really standout body- syrupy at times and juicy at others, and both simultaneously.  It was tangy, it was sweet, it was overly enjoyable.  I wished I had the time to brew this on siphon, but I just never got around to it.  I will say, I think I prefered having this coffee earlier in the year.  While I have loved this coffee from all three roaster’s I’ve tried it from, at times I felt the profile was a bit more welcomed in the Spring months before the summer heat kicked in.  Unfortunately I also held on to this review for too long and it is no longer available for you to experience on your own, but PERC Coffee’s offering definitely popped, and I look forward with great anticipation the return of this coffee next season.  

[gospelofthekingdom]

What makes going to a coffee shop to read so much more appealing than reading in my living room?  I'm drinking great coffee I picked up from Perc Roasters in Savannah on my aeropress, and am still wanting to get out.  Has anyone else experienced this and/or have insight?

[24edesignco]

Leoci's Caffee Italia is a 100% locally brewed special blend created by PERC of Savannah, Georgia. PERC Coffee is committed to serving the finest coffee available. Their coffee is hand roasted in small batches to ensure varietal character by owner/roast master, Philip Brown.