PANAMA Finca Deborah Morpho Geisha Washed Yeast InoculationPanamaDeborahMorpho40g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“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 93.00
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|
|Process||Washed, Yeast Inoculation|
|Aroma||Cranberry, Bergamot, Blackberry|
|Flavor||Blackberry, Oolong tea, Peach, White currant|
|Aftertaste||Red grape, Honey, Oolong tea, Mid
|Acidity||Gooseberry, Citric, Malic, Mid
|Body||Smooth, Soft, 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.
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.
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.
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.
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.
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