One of our favorite parts of the Build-Outs of Coffee is having the opportunity to feature the same coffee shop or roaster multiple times over. It’s something we’ve been fortunate enough to do on a handful of occasion over our 10+ years doing the summer series, telling the story of a coffee company as they grow over time. With each new installation, we get to see not only how the company is evolving but also how their approach to coffee and cafe service is changing.
And for today’s spotlight, we get to do something that we have yet to do on the Build-Outs of Coffee. Not only are we featuring a brand that has been part of the BOOC before, we’re taking a look at the same space for not the first, not the second, but the third time! All the way back in 2013, we first highlighted Perc Coffee‘s Savannah, Georgia roasting space and then again in 2015 after they added a cafe inside the roastery. Now, nine years after the first story, thanks to a remodel, we get to check out the Savannah coffee institution.
So let’s head back, now for the third time, to Perc Coffee’s Savannah, Georgia cafe and roastery space to check out what is new with the old familiar building.
As told to Sprudge by Alyssa Bell.
For those who aren’t familiar, will you tell us about your company?
PERC Coffee started in a tiny space in the former cooler of the Starland Dairy in Savannah, GA. In the early days, it was just the owner, Philip Brown, roasting and delivering coffee by bike. Soon we grew to a passionate crew focused on a common goal: to roast and share dang good coffee. Now we have moved to a larger space in Savannah, added headquarters in Atlanta, and multiple retail locations. No matter how much we grow, we’ll always be a bunch of down-to-earth coffee hustlers stoked to share good times and awesome coffee with everyone we meet.
Can you tell us a bit about the new space?
At our headquarters and roastery in Savannah, we built out a new bar for the community and good vibes. Fun colors and a glitter counter invite you to come in and have a good time. We not only wanted to make a space for our customers, but a space for the coffee community in Savannah. The space was built out with throw downs and community events in mind. We think a lot of folks are doing awesome things in Savannah and we wanted to build a space with room for everyone to come together.
What’s your approach to coffee?
We believe making dang good coffee with dang good people. From the coffee farmers to the baristas making drinks to our customers. The people we work with are just as important as the coffee we serve.
Any machines, coffees, special equipment lined up?
We wanted equipment that would maximize bar flow and crank out tasty drinks. We have a La Marzocco Strada AV with scales, Mahlkönig E65 GBW, Clever Drippers, Acaia scales, and Fellow kettles. We are in love with our Mazzer ZM. Dialing in between multiple shops has been a breeze since transitioning to them in all our cafes.
We are stoked to have a coffee bar at our roasting facilities. It gives us a chance to directly serve the coffees we are excited to source and roast. We have a lot of amazing coffees lined up. Right now, we have two really awesome box sets from Colombia. One is from producer Andres Cardona that features the same coffee processed two different ways. The other box set features two different varieties grown and processed by the team at El Vergel. Both of these box sets offer a dynamic and rare opportunity to compare multiple coffees from a single producer. We are rotating them behind the bar as pour over options where you will have the chance to experience the sets as a flight.
Soon we will be releasing Colombia Esperanza from Rigoberto and Luis Eduardo Herrera. This coffee features a unique cultivar, Mandela. Mandela is not only extremely tasty , but is also highly productive for coffee farmers.This was the coffee that helped our QC manager, Marvin Duncan, finish in the top six at the US Brewers Competition. It is a dynamic experience with punchy florals, candy sweetness, and warm tropical fruit notes. We can’t wait to share it with everyone!
How is your project considering sustainability?
We partnered with Southern Pine Lumber Company to use reclaimed wood for our window bar, shelves, and tables. We also partner with folks around town who collect chaff and pallets. It is great working with people who can give waste a new life.
What’s your hopeful target opening date/month?
Our new bar reopened in February 2022!
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
We worked with so many great folks around Savannah to make this happen. Justin Cuhn Design made all our glitter dreams come true with our bar. Southern Pine Lumber Co crafted all of our tables and shelves. Taylor Ayers made an art piece with our signature lightning bolt. So much of what makes the space feel like PERC coffee and Savannah is from these folks’ hard work. We also have to shout out the team at Auspicious Baking Co. They bake delicious pastries and bread for our customers daily.