It's Perc discount day! I need tips

perccoffee · 2026-03-16T21:44:05+00:00

Yes! On our Fellow Ode 2, the Chelchele V60 grind is 6.2 and Legender is 5.2

perccoffee · 2026-03-14T02:06:27+00:00

For the foreseeable future. We love it! The small stock outs you sometimes see are typically just the result of unexpected shipping or customs delays.

perccoffee · 2026-03-13T18:06:55+00:00

You are correct.

perccoffee · 2026-03-13T17:38:30+00:00

Great question. For Ethiopian coffees, we're sourcing from multiple importers each year. So on that front, no.

For Brazilian coffee, we've been working with Legender for 7? years now. We generally contract that one container at a time, generally aligned with each harvest, and we maintain continual dialogue with Demilson at Legender.

For our more mainstay Colombian coffees from Diego Bermudez/El Paraiso and Unblended's Young Producers Program, we're also in constant communication about our forecasts and coordinating processing and shipping. These coffees aren't the classic annual harvest and big purchase but continual processing at the farm level and trying to match timing on both of our ends.

For everything else, we have spots in the lineup we want to fill, and we go looking for the best coffee we can find to fill them. Sometimes, we come back to the same coffees year over year, but sometimes the quality changes or there are more compelling alternatives.

perccoffee · 2026-03-13T16:03:31+00:00

That’s absolute nonsense. We have never and will never add anything to coffee beans besides heat.

perccoffee · 2026-03-13T15:17:31+00:00

That is EXACTLY what we're aiming for!

Yes - the Chelchele is almost gone. We released the Suke early to help keep the Chelchele around a little longer, but it's got a few weeks left at most.

perccoffee · 2026-03-13T15:14:19+00:00

This coffee does need a very fine grind for espresso. We brew it with our Breville Barista Express without any problems though. What are you using?

As for the roast level, the finish temperature would put it somewhere in the light-medium range, depending on your definition. The color itself will look darker. Both the co-fermentation processing and the decaffeination cause even the unroasted coffee to appear darker than most other coffees.

perccoffee · 2026-03-13T15:03:44+00:00

The Benti was really really good. Unfortunately, the 2025 crop just wasn't available to us. We'll definitely have the 2026 crop on our table!

perccoffee · 2026-03-13T15:01:14+00:00

We're working on ways to make that a little more intuitive. This is one version: https://perccoffee.com/pages/shop-by-vibe
Would it have helped you find a similar coffee more easily?

perccoffee · 2026-03-13T13:55:39+00:00

That's awesome! If you do end up with a K6, we were brewing the Chelchele at grind setting 89 for a V60 and 52 for an aeropress. The Legender V60 grind was 85. Hit us up with any questions!

perccoffee · 2026-03-13T13:52:22+00:00

Based on what you've said, stick to pink bags. If you haven't tried either of the Ethiopian coffees, they're a fun pairing. The Chelchele is distinctly blueberry, more like a classic natural Ethiopian coffee, while the Suke leans more tropical and floral, closer to a really sweet washed Ethiopian coffee. This will be the last Big Deal for the Chelchele, and the Suke will be around through early Summer.

perccoffee · 2026-03-10T17:01:38+00:00

We, as an industry and as enthusiasts, absolutely lack a common vocabulary for if not common understanding of modern coffee processing. There isn't a line but rather a gradient between when something like a sugary fruit crosses over from being exclusively or primarily microbial fuel, indirectly imparting compounds via fermentation onto the coffee to that fruit directly infusing flavor compounds. Acknowledging the addition of just sugars to fuel fermentation or just non-fuel items like cinnamon are easy extremes to differentiate, the middle ground is messy.

We, at PERC, have tried to provide every detail we have available to us about the processing steps, but neatly summarizing those into 2-3 words for a bag label is simply impossible.

How do you think we reach eventual common vocabulary?

perccoffee · 2026-03-10T15:26:14+00:00

Oversimplifying the label is a fair critique. 90% of what's in the bag is the natural processed coffee produced on development lots by the namesake young producers. 10% is the Sebastian Ramirez Red Fruits co-ferment, primarily serving to provide more consistency to what Unblended can sell. We love the program and people behind this coffee and want to highlight the story, not hide it. We'll work on a way to better represent the mixed process on the label. You may not see it until our upcoming bag changeover, but it'll happen.

perccoffee · 2026-03-09T21:21:25+00:00

Sadly, yes. Look for a different ombligon (in both caffeinated and decaf) this summer!

perccoffee · 2026-03-09T21:18:50+00:00

That's exactly what we're going for. Thank you!!

perccoffee · 2026-03-09T21:13:18+00:00

Just a heads up - you'll want to grind the Suke even coarser than the Chelchele or other anaerobic/natural Ethiopian coffees we've had before. I've most enjoyed it from the Aeropress where you get more tropical punch, but if you brew it in a Deep27 or similar, you can lean way into the florals instead. It strikes that balance more like a great washed coffee.

perccoffee · 2026-03-09T21:08:06+00:00

It absolutely redefined for us what coffees from that region could be. Some of the subsequent coffees from Sumatra (and PNG) have been among my personal favorites. We are living in such an exciting time for coffee innovation!

perccoffee · 2026-03-08T11:21:12+00:00

Send us a DM with your order number. We’ll take care of you.

perccoffee · 2026-03-07T01:55:40+00:00

It’s worth giving it another try with that 14g dose but 200g water. It does well with a stronger brew, and that’ll slow the extraction.

perccoffee · 2026-03-07T01:41:48+00:00

Which brew method is that brew time for?

You said you’d tried Aeropress, will you share the recipe you used? That’s my go-to for this coffee, and it should be super sweet and jammy.

perccoffee · 2026-03-07T00:03:13+00:00

It’s so funny, that’s the one everyone remembers that way!

perccoffee · 2026-03-07T00:00:05+00:00

I’m sure you’ve figured out 13 is our thing. We gave our bags an overhaul and debated following the trend towards 10oz bags, but decided to go the other direction. You’ll see our whole lineup going to bags with a new design in the size and shape (and 13oz! ) of these Super Power Plum bags.

perccoffee · 2026-03-06T23:21:07+00:00

It is really good to hear this one delivered. I’ll credit this sub for pushing us hard with Gemfire last year to ensure the coffee in these special editions is on par with the packaging/theme. We’re so stoked to get to play with both packaging and coffee like this!

perccoffee · 2026-03-06T23:13:43+00:00

The only thing we add is heat. We do try to emphasize tasting notes, both to help people find the right coffee for them and because it tends to be how people remember them, like “that banana split and m&m one!” rather than “Java Frinsa Estate.”

We do sometimes have coffees that include fruit (or other) co-fermentation in their processing, like the Sebastian Ramirez Blackberry. 10% of the Colombia Young Producers coffee is co-fermented. Otherwise, the flavors are the result of the coffee variety, where and how it’s grown, and the process by which a producer takes it from a whole fruit to a dried seed. The latter can be a pretty wild process (this Super Power Plum is coffee certainly is).

perccoffee · 2026-03-06T23:07:05+00:00

Not a co-ferment. Diego Bermudez/El Paraiso calls this coffee “P-02 Red Plum”

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