PANAMA Finca Deborah Interstellar Geisha Natural Multi-Variable Yeast InoculationPanamaDeborahInterstellar40g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“There is something cinematic with the composure and execution."
Founder, Coffea Circulor
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||Natural Multi-Variable Yeast Inoculated|
|Aroma||Honey, Peach, Rose|
|Flavor||Cedar, Nectarine, Wild strawberry|
|Aftertaste||Butter, Lime, Nectarine, Mid|
|Acidity||Peach, Malic, Mid-High|
|Body||Silky, Delicate, Mid|
Interstellar is a multi-variable driven fermentation, incorporating several established and advanced techniques.
It is an extended duration, experimental yeast composition combined with anaerobic properties making it one of the most technical compositions introduced at Finca Deborah in 2020.
Ultra-ripe, whole cherries are deposited inside stainless steel tanks and a yeast inoculation added. The cherries marinate in the yeast bath for more than 150 hours giving the yeast time to consume a large portion of the sugars within the fruit. During this time the coffee grains are absorbing the high fruit notes and floral aromatics qualities. The purpose of adding this yeast strain is to enhance aromatics, refine acidity, and induce more body in the cup.
After the extended fermentation in sealed tanks, coffee beans are placed on proprietary developed and raised African beds where cherries dry for 20 days. During drying, temperatures, heat, humidity and airflow are carefully controlled inside the dry house and maintained within certain parameters to avoid damage to the cherries. The coffee cherries are consistently moved throughout the day to allow consistent drying within the grain and to prevent any possibility of generation of mold.
After approximately 20 days in the dry-house, the coffee cherries have been dried to approximately 11%, and are bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah’s quality control and provides the coffee with an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from its shell or parchment. The coffee is then hulled, and sorted by size, density and color and ready to be packed in 15 kg grain pro bags vacuumed sealed.
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 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.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|RH, YH, WH, BH||Honey Fermentation|
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.
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|
|Fluoride (F-)||<0.1 mg/l|
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.
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