Panama · Carbonic maceration · natural

Bourbon · Jamison Savage

€20,00
€160,00 / kg
Tax included. Shipping calculated at checkout.

Smooth Sorbet

This espresso delicately melts on the tongue, reminiscent of smooth lemon sorbet. With its light body and remarkable cleanliness, it offers a vibrant and refreshing experience, accentuated by delicate lemony acidity and sweet caramel. The harmonious blend of floral notes adds a layer of sophistication to its elegant profile.

Size 125g
Grind Size
Save 5% with subscription

Pickup available at LF Coffee Roastery

Usually ready in 24 hours

Product information

94C - 19g in - 47 out - 30-35 sec

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.

Shop country is germany. Free shipping within Germany via UPS from an order value of 80€ or greater. This is shown and calculated dynamically in your shopping cart during the buying process.

Shipping within Germany €5.00

Shipping within the EU €12.00

Free shipping rates:

EU: >130€

Switzerland: >150€

Turkey: >140€

UK: >180€

USA: >250€

Delivery for orders up to 80€ (germany only) through 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:

shop@leuchtfeuer.coffee

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.

Opening hours:

Sat & Sun we are closed.

 

Our address:

LF Coffee
Industriestrasse 38b
22880 Wedel
Germany



We look forward to havin' ya!

Origin Panama · Volcan
Variety Bourbon
Process Carbonic Maceration, Natural
Producer Finca Deborah
Cupping Score 89
Altitude 1950m
Harvest 2023
Roast Profile Light

About this coffee

The process of "carbonic maceration" has proven itself in the wine industry for decades. But it was only a few years ago that this method was also transferred to coffee cultivation. One of the pioneers in this field was Jamison Savage, who was one of the first in the world to use the CM process for coffee in 2015. Over the past six years, he has developed various CM techniques and earned an international reputation as a leading expert in the field. Jamison's coffees have won numerous awards at prestigious barista and Brewer's Cup competitions, both nationally and internationally, and have been served in some of the world's best cafés and Michelin-starred restaurants.

The Bourbon Natural CM process begins with the harvesting of perfectly ripe Bourbon coffee cherries with a BRIX score of 24-27. The cherries are then carefully sorted a second time on African drying beds. After selection, the cherries are stored in a sealed tank for an extended period of time. This extended fermentation time allows the coffee cherries to take on deeper and darker fruit notes. The coffee is continuously monitored and the data is carefully documented. The pH, temperature and CO2 levels are crucial factors that are closely monitored. Ambient temperatures are precisely controlled to ensure consistently high quality throughout the processing cycle. Regular CO2 infusions throughout the day ensure that the fermentation process is optimally controlled.

After the required time in the tanks, the bourbon coffee cherries are gently placed on the top level of a three-tier African drying bed designed by Jamison himself, where the coffee dries to a specific residual moisture of around 11%. The temperature, heat and humidity in the drying houses are strictly controlled and kept within certain parameters.

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

ORIGIN INFO

The Farmer

JFinca Deborah, one of the most celebrated, highest and remote, shade-grownGeisha farms in the world, is shrouded in rain-forest cloud coverage for much of the year. Deborah's soils are volcanic, highly organic, and nutrient rich, ideally suited for extreme elevation coffee production.The extreme elevation and reduced temperature slows the metabolism of the trees, allowing the trees to push more sugars into the cherries during production. Additionally, Deborah has ideal rainfall averaging 2200 mm per year. It is an extraordinary environment for growing any variety of coffee, but here one of the world’s most complicated varieties of coffee, Geisha, not only grows successfully but also thrives. No pesticides or herbicides are used on Jamison’s farms.

Jamison Savage

Jamison's relentless pursuit of perfection has made him a pioneer in coffee production and a global, leading Producer of Fine Coffees. Taking inspiration from the wine industry, he has pushed for different expressions through variety, terroir and advanced fermentation on each of his award winning farms. He was one of the first to successfully develop Carbonic Maceration and Anaerobic processing in coffee, sparking a global coffee processing revolution. At farm level, Jamison combines natural and organic fertilizers along with a special blend of minerals to enhance root, leaf and over-all tree health. Herbicides and pesticides are strictly forbidden. This holistic, sustainable approach to farming, coupled with the latest technological practices, makes him one of the most impressive premium coffee producers in the world, as evidenced by multiple awards and accolades consistently recognizing his avant-garde approach to coffee.