Roast Date: September 02, 2026
Origin: Pitalito, Colombia
Elevation: 1650 MASL
Farmer / Farm: Franky Hoyos from El Encanto
Roaster: PERC
Variety: Orange Bourbon
Fermentation Process: Advanced Washed Co-Ferment, with ‘sweet orange extract, tropical fruit extract, and cocoa yeast’.
Roaster Flavor Notes: Orange Cake & Bubblegum
Other Notes: See the PERC website for the entire story.
Recipe & Tasting Notes
Brewer: V60
Grinder: Fellow Ode V1
Grind Setting: 4
Recipe: Hoffman’s V60 @ 204°F
Ratio: 20g : 300g water
Water: Filtered Water
Notes: An incredibly strong aroma of bubblegum and orange flavoring. This smells and tastes incredibly artificial. At a grind size of 2, this was pretty undrinkable, the flavoring overpowers everything and you lose any sense of the coffee. At 4, the cocoa notes from the coffee start coming through a bit in the taste, which make it a bit more palatable. All in all, I’m glad PERC was upfront about the flavoring. I decided to give it a try but it was quite frankly badly spent money. I saw a Reddit comment describe these types of flavoring as ‘vape flavoring but for coffee’ and I could not agree more. There’s a line between creating interesting flavors with fermentation, and simply adding that flavoring.
