PANAMA Savage Afterglow Geisha Natural CapsulesSavageAfterglowCapsulesBox
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
Envisioned, and now achieved, is delicious encapsulated coffees with excellent extraction, and extraordinary flavor.
The Savage Coffee capsules are roasted and encapsulated utilizing the latest in plant-based technologies. Savage Coffees’ uses capsules derived from innovative sugar cane based resins, designed to decompose leaving a very low impact on our environment.
Four different coffees are introduced with particular attention to two processes: Natural process and Washed Carbonic Maceration. Each coffee provides a unique flavor experience and is exemplary of a fine, Geisha coffee produced, processed, and packaged to the highest industry standards.
Founder and producer, Savage Coffees, est. 2016.
|Varietal||Geisha, Green Tip|
|Aroma||Lavender, Toffee, Camomile, Cinnamon|
|Flavor||Cacao nibs, Mango, Peach, Strawberry|
|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.
CONTRIBUTION, MITIGATION AND ADAPTATION
We have worked many years with Jamison and particularly with his Geisha from Finca Deborah. We have also, as always with the coffees from Jamison, allowed ourselves to thoroughly analyze and inspect the temporal aspects of this particular and experimental lot for the capsule version of Afterglow from an early stage straight after the processed lot was completed. Due to this effort, availability is very limited. Kindly note, there can be seasonal deviations from the expressed sensory experience based on whole bean coffees and the capsule version.
Arranged by our dear friends Jamison and Leslie of Savage Coffees.
SAVAGE COFFEES, FINCA DEBORAH AND MORGAN ESTATE
Located in Panama, more precisely in the region of Volcan, Chiriqui province. The plantation is at 1900+ meters above the sea level and it's one of the most remote coffee farms in Panama. This region is ideal for coffee production: the volcanic soil, the high elevation, the perfect balance between rain and tropical sun permit to give life to unique coffee plants. Finca Deborah's commitment to the environment is remarkable: the farm is fully powered by solar generation system and people who work in this farm is focused on safeguard the ecology for generations to come. Geisha cultivation is a serious matter and workers are devoted professionals, centered on excellence. Harvest is meticulously monitored, coffee is handpicked, just the ripest cherries are collected.
Jamison Savage has dedicated himself to build a next-gen facility for coffee processing in Panama with a strong environmental focus. Pesticides or toxins are not used on the farm. Elevated at exceedingly high altitudes and being one of the highest and more isolated farms in Panama, the farms runs on solar power and within a harmonious ecosystem. Jamison believes that coffee trees are at their best when surrounded by the local flora and fauna. This true, holistic and sustainable approach to farming, ingenuity and creativity coupled with advanced technological practices, makes Jamison one of the most impressive high-end coffee producers in the world.
- To fully express Savage Coffees’ potential we recommend brewing them with care and attention to details.
- Always flush the machine prior to brewing to preheat it and ensure proper extraction temperature.
- Flush the machine post extraction to keep it clean.
- Our capsules’ grind settings are fine tuned to obtain a desired cup profile. Extraction times will be different for each of them.
- Recommended yield: 55g.
- Espresso yield: 40g.
- TDS 70-120 ppm
- pH = 7.0
- General hardness level <4°dH
- Brewing temperature: 94-96°C / 201.2-204.8°F
- Use filtered or low mineral content spring water
Please store in a cool and dry place in order to secure freshness and quality.
- 10 x 5.7g = 57g
- 10 Plant-based compatible capsules.
Nespresso® enabled coffee capsule system. The brand (Nespresso®) is the property of third parties who are not in any way related to Savage Coffees® or Coffea Circulor®.
Made by Panama
Shared from Scandinavia