We’re excited to welcome Taylor Kimball, Director of Sourcing and Roasting at Perc Coffee, to the ROEST brew bar at World of Coffee San Diego!
Taylor will be brewing:
Colombia Floral Caturra. Origin: El Sendero, Cauca Elevation: 1750 MASL Process: ADV Honey Variety: Caturra
This is the first coffee we’ve brought in from Andrés Martinez, and it certainly won’t be our last. Andrés, a Biochemical Engineer, applies his expertise to create unique flavor profiles, achieving clarity and intense sweetness at his farm, EL Sendero. He previously worked at El Paraiso with Diego Bermudez.
The team handpicks the ripest cherries and floats them to remove defects. The cherries undergo an initial fermentation in closed tanks with beer yeast for 48 hours. The coffee is then dry pulped and fermented anaerobically for 24 hours to enhance its floral characteristics. The coffee is then dried in stages, with sun exposure increased every five days, for approximately 15 days.
The result is sweet and floral coffee with a mouthfeel like fresh honey. We taste flavors of jasmine, orange blossom, and wildflower honey in the cup.
Date: Friday, April 10
Time: 3:30pm to 4:30pm
Location: Booth #3323
Taylor Kimball, Director of Sourcing and Roasting at Perc Coffee
About Perc Coffee
PERC's mission is to share good times and awesome coffee with you at every step of your coffee journey. We source mind-blowing coffees from the world's top producers and roast them with love and relentless curiosity. Our roast profiles maximize the natural sweetness and character of each coffee. We're super excited about these coffees and we're thrilled to share them with you!
Follow Perc Coffee on social media:
Instagram: @perccoffee
Website: perccoffee.com
