PANAMA Finca Deborah Echo Geisha Cascara Infused Washed Carbonic Macerated

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

“Finished to be experienced the way it was meant to be experienced."

Ivica Cvetanovski
Founder, Coffea Circulor

SCA SCORE 94.25

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 throughout to enable the beans to develop extensively and sustain their volatile compounds finalizing with a moderate development time.

GENESIS

Producer	Jamison Savage
Country	Panama
Region	Volcán, Chiriquí
Altitude	1,950 masl
Varietal	Geisha, Green Tip
Process	Cascara Infused Washed Carbonic Macerated
Lot size	7.5kg
Trade	300.00 USD/kg

SENSORY EXPERIENCE

Aroma	Coffee cherry, Jasmine, Lemon, Grape
Flavor	Bergamot, Blueberry, Lavender, Lychee, Rose
Aftertaste	Tangerine, Tea Rose, Toffee, White wine, Mid
Acidity	Cranberry, Lemon, Citric, Malic, Mid
Body	Creamy, Soft, Silky, Mid
Balance	Synergetic

SYNOPSIS

Echo was recently used to place 2nd in the World Barista Championship 2019. 

The Echo process is initiated with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly pulped coffee.

Post pulping, cascara - the skin of the coffee cherry - is added into the tank and mixed within the freshly pulped coffee. The coffee is then tanked for an extended period exceeding 50 hours and is constantly monitored and data cataloged. pH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in processing and CO2 infused, periodically.

After the required time inside the CO2 infused tanks, the coffee and cascara are removed, rinsed in freshwater to remove any residual fruit, coffee is removed and placed on shaded, raised African beds.

When the coffee has dried of about 11%, it’s then packed into grain-pro bags and stored in Bodega where the climate is stable. The ‘reposo’ (seasoning) is very critical to Finca Deborah’s quality control. After the requisite rest, the coffee is hulled, sorted by size, density, color, and shape.

Finally, the coffee is lightly vacuum packed and boxed for export. 

Arranged by our dear friends Jamison and Leslie of Savage Coffees.

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. 

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.

WATER RECOMMENDATIONS

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.

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. 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.

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