In Former Roaster

We all have a memory of the best cup of coffee we’ve ever had. Maybe it was on a trip to Italy with the family, or camping in the mountains with friends, or perhaps you were sitting on the front porch on a cool fall morning. Whatever the case, there’s a deeper story behind the magic. It’s more than just a great cup of coffee; it’s the people, setting, and the vibes that make it so dang special. It triggers something visceral in us, and from then on, every other cup 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—


All the work producing exceptional coffee is done by the farmers. That’s why we work tirelessly to source the highest quality coffee available. Sourcing seasonally ensures the lots we choose are always at the peak of their potential. We taste dozens of samples before deciding on new coffees. This model celebrates the hard work and precision of the producers and establishes solid relationships built on a foundation of integrity and trust.

Our goal is to honor the farmers who produce these amazing coffees by meticulously roasting each coffee with great care. 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. Once roasted, 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.

Hello, I’m Philip Brown owner of PERC. In 1998, I was a musician in Athens, GA looking for work when I wasn’t on tour and scored a job at a local coffee shop. While on the road with the band, I was exposed to different approaches to coffee. I had the opportunity to try lighter roasts 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 decided to leave Athens to start my own company, so I packed up the fam and moved to Savannah. My mission was simple: to roast and share awesome coffee. So armed with a coffee roaster, 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 soon 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: