PANAMA Finca Deborah Geisha Natural Yeast Inoculation Limitless62
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“This is our interpretation of how beautiful flowers, delicate fruits and youthful candy visualizes the kinetics in coffee."
SCA SCORE 96.00
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 throughout to enable the beans to develop extensively and sustain their volatile compounds finalizing with a moderate development time.
|Varietal||Geisha, Green Tip|
Natural, Yeast Inoculation, Limitless
|Flavor||Fruit gum, Honeysuckle, Vanilla|
|Aftertaste||Coconut, Loukoumi, Long|
|Acidity||Lemon, Citric, Mid|
|Body||Creamy, Soft, Mid|
Inoculated fermentation methods in coffee could prove to be a trend, however they are standard in other industries. The coffee from this farm has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors.
Balancing innovative techniques to extract the extraordinary qualities of terroir and variety, it is the foundation of the geisha originating from Deborah. Jamison is constantly seeking new ways to develop flavor, broaden the perspective and elevate the awareness at farm level. It is a conscious journey filled with curiosity and intent. For this harvest, the natural geisha is a combination of yeast factors. The cherries for this process were carefully selected to undergo an experimental yeast inoculated process. The cherries were picked with a focus on darker color attributes and higher BRIX readings to enhance the perception of fruit notes and intense sweetness. Fermenting the coffee involves surrounding it with microbes. Furthermore, parameters such as temperature, exposure time and drying were thoroughly studied although past expertise was solidly used to target the expected and the final goal.
Limitless starts with harvesting ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks where a yeast inoculation is added. The cherries marinade in this yeast bath for more than 75 hrs allowing the yeast to consume a large portion of the sugars within the fruit. The coffee is removed and placed on three tiered, raised African bed system. Temperatures, heat, and humidity are controlled inside the dry houses and carefully maintained within certain parameters. The coffee is consistently agitated throughout the day to allow homogenous drying.
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.
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