PANAMA Finca Deborah Geisha Washed Yeast Inoculation Morpho62
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“Upon opening the stainless tank post yeast dining: We are greeted with an explosion of ripe, clean and fruit aromatics."
Producer, Savage Coffees, Panama
SCA SCORE 93.75
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|
|Process||Washed, Yeast Inoculation, Morpho|
Black currant, Blackberry, Tiramisu
Red grape, Tiramisu, Mid
Gooseberry, Malic, Mid
Creativity and innovation are defining characteristics of Finca Deborah coffees. Inoculated fermentation methods in coffee could prove to be a trend, however they are standard in other industries.
Balancing innovative techniques to extract the extraordinary qualities of terroir and variety, it is the foundation of the geisha originating from Deborah. 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. We have worked many years with Jamison and particularly with his Geisha from Finca Deborah.
The coffee is deposited in hermetically sealed for more than 50 hrs. Temperatures and pH levels are monitored several times a day and cataloged to ensure the coffees stay within proper parameters. The coffee is removed and placed on a three-tiered raised African bed system and carefully dried in shaded conditions. The coffee is consistently agitated throughout the day to allow even drying within the grain.
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. Due to this effort, availability is very limited.
Arranged by our dear friends Jamison and Leslie.
CONTRIBUTION, MITIGATION AND ADAPTATION
Given the opportunity to investigate how yeast inoculation can 'morph' the set of aromatic and flavor components of a Geisha, we have transformed the expectancy of Deborah's classic washed profile to a sensory experience which is a marriage between an utterly delicate Kenyan variety and a Panamanian Geisha.
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