PANAMA Finca Deborah Bourbon Natural

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“The drying process of Bourbon was invented by Jamison Savage and enhances the perception of Bourbon."

Maciej Duszak
Savage Coffees

SCA SCORE 91.25

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 throughput, moderate development time to sustain the floral and sweet characteristics.

GENESIS

Producer	Jamison Savage
Country	Panama
Region	Volcán, Chiriquí
Altitude	1,950 masl
Varietal	Bourbon
Process	Natural
Lot size	7.5
Trade	60.00 USD/kg

SENSORY EXPERIENCE

Aroma	Bing cherry, Milk chocolate, Strawberry
Flavor	Blueberry, Bing cherry, Strawberry, Vanilla
Aftertaste	Dark cherry, Cocoa, Mid
Acidity	Bing cherry, Malic, Mid
Body	Juicy, Creamy, Mid
Balance	Synergetic

SYNOPSIS

Bourbon is one of many varieties growing on Finca Deborah. Tropical rainforest environment & high altitudes result in a finest representation of this popular and valued variety. 

The coffee cherries dry on 3-level bed system designed by Jamison for 20+ days. Each level has a different UV exposure and temperature. Cherries are moved from top to bottom depending on their parameters and are agitated throughout the day to assure consistency.

This way of drying the coffee brings sweetness, deep fruit flavors and incomparable cleanliness in the cup. Temperatures, airflow, and constant agitation of the coffees is critical to the consistent and even drying of the coffees. After the coffees have been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in bodega for up to 90 days.  This “reposo” or rest gives the coffee the opportunity to equalize humidity and stabilize all while the coffee continues to absorb the natural sweetness and fruit flavors. After reposo the coffees are then hulled, selected for density, size, shape, and color.  Finally, the coffee is lightly vacuum packed and boxed for export.

CONTRIBUTION, MITIGATION AND ADAPTATION

We have worked with Jamison since 2015 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.

EXTRACTION RECOMMENDATIONS

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.

Find more recommendations for other devices here.

WATER RECOMMENDATIONS

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. Target the following values.

Calcium (Ca)	0.9 mg/l
Sodium (Na)	1.7 mg/l
Silicon Dioxide (SiO2)	1.4 mg/l
Potassium (K)	0.3 mg/l
Magnesium (Mg)	0.2 mg/l
Sulfate (SO4-)	<7.0 mg/l
Chloride (Cl-)	2.5 mg/l
Nitrate (NO3-)	0.1 mg/l
Flouride (F-)	<0.1 mg/l
pH	6.2

 

STORAGE RECOMMENDATIONS

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. 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.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Panama
Finished in Scandinavia