Panama · Carbonic maceration · natural

Bourbon · Panama

€13,03 Sold out
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Smooth Sorbet

Size Whole bean
Grind Size 125g

Pickup currently unavailable at Leuchtfeuer Coffee Roastery

Product information


20g in - 300ml out - 93C - 5 pours (60g per pour)

Total brew time: 3:30min

Shipping info

Processing time 1-2 working days.

We want you to always be able to enjoy your coffee fresh, so we try to process all orders as quickly as possible.

International shipping rates apply.

Free shipping within Germany via UPS from an order value of 70€ or greater.

Shipping within Germany €5.00

Delivery for orders up to 70€ is via DHL or UPS. The transit times of the logisticians apply.

We offer different shipping options and a tracking service for every order.

If you have any further questions about shipping, please contact us at:

Pick up at the roastery

You are welcome to order your coffee online, pay for it and pick it up at the roastery. Of course you save on shipping costs. The processing time is usually 24 hours. As soon as your order is ready, you will receive an email from us.

The opening hours are:

Monday I Tuesday I Thursday I Friday: 10 a.m. to 6.30 p.m

Wednesda: 10am - 4:30pm
Sat & Sun we are closed.


Our address:

Leuchtfeuer Coffee
Industriestrasse 38b
22880 Wedel

We look forward to havin' ya!

Variety Bourbon
Process carbonic maceration, natural
Producer Finca Deborah
Cupping Score 89
Altitude 1950m
Harvest 2022
Roast Profile Light

About this coffee

The process of "carbonic maceration" has been used in the wine industry for decades. However, the application of this method to coffee is only a few years old. In 2015, Jamison Savage was one of the first in the world to use the CM process on coffee. Over the last six years he has applied various CM techniques and has gained an international reputation as an industry leader in carbonated coffee blending. Jamison's coffees have won numerous titles in Barista and Brewer's Cup competitions nationally and internationally and have been served in some of the finest coffee shops and Michelin Star restaurants in the world. The Bourbon Natural CM process begins by harvesting perfectly ripe Bourbon cherries with a BRIX of 24-27. The cherries are then carefully selected a second time on African drying beds. After selection, the cherries are stored for a long time in a hermetically sealed tank. This extended fermentation time allows the cherries to take on the deep, dark fruit qualities. The coffee is constantly monitored and the data is catalogued. pH, temperature and CO2 levels are the most important units to be carefully monitored. Ambient temperatures are controlled to ensure high quality consistency throughout processing, with regular CO2 infusions throughout the day to ensure the fermentation process is properly controlled. After the required time in the CO2-infused tanks, the bourbon cherries are removed and carefully placed on the top tier of a three-tier African drying bed designed by Jamison, where the coffee dries to a specified humidity level. Temperature, heat and humidity in the drying houses are strictly controlled and kept within certain parameters. We are very pleased to be able to offer this strictly limited coffee, which is not only unique in its production (just under 50 kg of this coffee was produced in 2022)!

Direct Trade
Quality Focused
Sustainably Cultivated
Direct Trade
Quality Focused
Sustainably Cultivated
Direct Trade
Quality Focused
Sustainably Cultivated


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