PANAMA Finca Deborah Geisha Natural AfterglowPanamaDeborahAfterglow100g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“9.5 points out of 10 points for the aroma during the World Brewers Cup 2017.
You crushed the roast, Ivica."
World Barista Champion 2015, Australia
SCA SCORE 95.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that declines. Low level of energy througput to enable the beans to develop as much as possible and keep a low development time.
|Varietal||Geisha, Green Tip|
|Aroma||Lavender, Toffee, Camomile, Cinnamon|
|Flavor||Lavender, Orange, Toffee, Cinnamon|
|Aftertaste||Lavender, Camomile, Long|
|Acidity||Blackberry, Vibrant, Tartaric, Malic, High|
|Body||Round, Sticky, Transparent, Mid|
This coffee has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors.Deborah’s geisha grows slowly on beautiful, 8 year old trees and at extreme altitude. This allows the coffee to develop its unique and complex flavor profile. Harvest season occurs in February-May. Harvesting is assisted by BRIX meter, cherries are scrutinized by color and defects, then laid out on clean, raised, African beds to ensure consistent and slow drying.
Processing protocol development by Jamison Savage of Finca Deborah which required meticulous and complex execution by Jamison. Drying of the cherries takes place on the 3 layered beds. Each bed has a separate function. In the first stage, after picking, the cherries were placed on the highest bed for 5-7 days. Here, the sun’s rays are the strongest in order kill bacterial activity. The second stage, the cherries continue to dry for 10 days. This stage develops the sweetness. The third and final stage, the cherries are moved to the lowest and coldest bed for 3-5 days to reach a moisture level of 11%. The coffee is then tested for water activity, tasted and vacuum packed.
Arranged by Jamison Savage.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Panama
Finished in Scandinavia