GEISHA – PANAMA (FINCA DEBORAH)

FUNKY RAINBOW

Super complex, boozy, sweet

TASTE PROFILE:

Caramelized prunes, lychee and port wine

 

ORIGIN: Volcán, Panama // VARIETY: Geisha

PROCESSING: natural anaerobic extended fermentation

CUPPING SCORE: 94 // ALTITUDE: 1950m

HARVEST: 2020

13,00 65,50 

Clear

Description

FILTER COFFEE SYMBIOSIS FINCA DEBORAH

Caramelized prunes, lychee and port wine

It tastes like funky rainbow! Truly yet the most complex coffee we will release this year and another Geisha from Panama – a country we have fallen in love with, not only because of its unique terroir and microclimate which is superb for growing coffee but also because of it’s amazing people.

This one is from Jamison Savages farm Finca Deborah. Together with his wife & team their mission is to cultivate, process, and deliver only the highest quality coffee available anywhere in the world.

Symbiosis starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. The cherries remain in the tank for more than 100 hours. No inert gas is infused. Natural CO2 accumulates inside the tank as the cherries ferment creating a natural anaerobic environment. During this time the coffee grains are slowly absorbing high fruit notes and aromatic qualities while fermenting under a controlled process. Temperature and PH are monitored numerous times a day to ensure these variables are maintained within their curves.

After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three tiered, raised, African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage. The coffee is consistently agitated throughout the day to allow consistent drying within the grain and to prevent any possibility of a mold bloom.

After approximately 20 days in dry-house the coffee has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah’s quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it’s shell or parchment. The coffee is then hulled, and sorted by size, density, and color.

We are the only roastery in Europe where this outstanding lot is available and we are super proud to offer it to you!