PANAMA Finca Deborah Enigma Project Origin Opal Geisha Natural Carbonic MacerationPanamaDeborahEnigma40g €45,00
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Dedicated to bon vivants."
Founder, Coffea Circulor
SCA SCORE 94.50
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. Focus is on sustaining the volatile compounds and and enhance the perception of fruit based sugars and refreshing acidity.
|Producer||Jamison Savage & Sasa Sestic|
|Varietal||Geisha, Green Tip|
|Process||Natural, Carbonic Maceration, Project Origin Enigma
|Aroma||Cognac, Mango, Orange blossom|
|Flavor||Green grape, Mango, Pineapple, Yogurt|
|Aftertaste||Milk chocolate, Tangerine, Yellow rose|
|Acidity||Tangerine, White grape, Malic, Mid-High|
|Body||Soft, Round, Light-Mid|
The Opal is a rare Australian gemstone which is renowned for reflecting different colored light from its textured surface, just like the multi-dimensional flavors in Project Origins CM Geisha coffees.
This venue is the backbone of the exceptional quality of coffee cherries that are the start of the CM Natural Enigma Opal lot. After picking the coffee cherries, they are placed in sealed tanks and flushed with C02 to initiate the carbonic maceration. The extended fermentation time in this controlled environment before being moved to 25 days of careful and slow drying.
The Enigma fermentation protocol is part of Project origin's "CM Selections" includes those coffees which have a flavor profile reminiscent of black grape, red wine, candied strawberry, raspberry, cranberries, plum, pineapple, cherries, rose, cascara, Earl Grey Tea, peach, mulberry, apricot, mandarin, kiwifruit, marmalade and bergamot.
These coffees have undergone a range of carbonic maceration processes, in order to provide maximum flavour and clarity with medium level intensity.
Carbonic Maceration is a procedure using a controlled, carbon dioxide-rich environment to ferment coffee.
The Carbonic Maceration (CM) process was first introduced to the world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in several countries.
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The Washed CM Selection coffees are then pulped before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank. Natural CM Selection coffees are placed in the tanks still in the cherry.
After the cherries spend their extended time inside the sealed tanks, coffee is placed on raised African beds where beans slowly dried inside a drying house for three weeks in three different raised levels.
Each bed has a separate function. In the first stage, the cherries are placed on the highest bed for 5-7 days. This top stage kills bacterial activity and keeps the delicate acidity. In second stage, the cherries continue to dry for 10 days. The middle stage provides shade and develops sweetness. In third and final stage, the cherries are moved to the lowest and coldest bed for 3-5 days to reach a moisture level of 11%. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses. The coffee is consistently agitated throughout the day to allow consistent drying.
After 25 days in dry-house the coffee has been dried to approximately 11%, it is 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 an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it’s shell or parchment. The coffee is then hulled, and sorted by size, density and color.
After reposo the coffee is hulled, selected for density, size, shape and color. Finally, the coffee is lightly vacuum packed and boxed for export.
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.
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