Coffee Description
Harvest begins with handpicking the ripest cherries and transporting them to the washing station, where the cherries are submerged in water for density sorting. The coffee is then placed in tanks to ferment anaerobically for 72 hours before being placed on raised beds to dry in the sun to a final moisture content of 11%. The coffee is hulled, sorted, and prepared for export.
This coffee lives in the space between a washed and natural Ethiopia, with juicy notes of apricot, nectarine, sweet raspberry, and big tropical punch energy.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Ethiopia Heirloom/Landraces
Process
Natural + Anaerobic
Elevation
2100 masl
Region
Guji zone
About Tracon of Ethiopia
Suke Werekata is a remote village in the Uraga district of Ethiopia’s Guji Zone, where high elevations and an ideal climate set the stage for truly world-class coffee. The local smallholder farmers grow dense, flavor-packed cherries.
This lot is processed by Tracon, who are known for producing top-quality coffee. Their state-of-the-art mill uses specialized equipment for density sorting, size grading, and optical color sorting to ensure the highest-quality coffee.
Guji zone, Ethiopia
PERC
In 2010, Philip Brown started Panther's Eye Roasting Co with the mission to share good times and awesome coffee. With a roaster, a bicycle, and loud tunes, Philip began building a brand one bag at a time. Soon he realized two things: the name needed to be shorter and he needed to partner with some awesome folks to help grow the company. PERC Coffee grew through community, authenticity, hard work, and the curiosity to blaze new trails.
