PANAMA Finca Deborah Geisha Washed Carbonic Maceration Illumination61
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“As a producer of fine coffees, my focus is to be creative, disciplined and consistent."
Producer, Savage Coffees, Panama
SCA SCORE 93.00
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 throughput to enable the beans to develop as much as possible and keep a low development time.
|Varietal||Geisha, Green Tip|
|Process||Washed, Carbonic Maceration, Illumination|
|Flavor||Apricot, Vanilla, Strawberry|
|Aftertaste||Cinnamon, Pomegranate, Bergamot, Mid|
|Acidity||Kiwi, Citric, Mid-High|
|Body||Lean, Delicate, Mid|
This coffee has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors. It is also constantly improving and refining the experience.
Deborah’s geisha grows slowly on beautiful trees and at extreme altitude contributing to superior aromas and flavors.
Jamison understands that a holistic ecosystem is essential to responsible coffee production where sustainability is key. Excellent raw material combined with powerful knowledge and experience produces excellent products.
Post-picking, the pulped coffee is added to a stainless steel sealable container. Carbon dioxide is injected to slow down the dissolution of sugars in the grain. The pH decreases and the concentration of ions increase which indicate an increase in acidity. The power of hydrogens certainly has an effect on this process: Carbonic Maceration removes most oxygen from the fermentation process, injecting the properties of the grain which are resulting in more fruit-dominant and full-bodied coffees.
The Washed Carbonic Macerated Geisha and current China Barista Championship coffee. This coffee was recently used to place 4th in the World Barista Championship, Boston, 2019 and has has won numerous national championships. The process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. Cherries are then carefully selected for a second time before processing. The pulped coffee is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. After the required time inside the CO2 infused tanks the coffee is removed, then placed on shaded, raised, African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained.
Arranged by our dear friends Jamison and Leslie.
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