PANAMA Finca Deborah Geisha Natural Afterglow€22,00
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.
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 from an early stage straight after the processed lot was completed. Due to this effort, availability is very limited.
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.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Made by Panama
Finished in Scandinavia