PANAMA Savage Coffees Finca Deborah Elipse Nitrogen Macerated Natural Anaerobic Washed

This lot has passed a hybrid, nitrogen macerated, natural anaerobic and washed phase, finished with in-cherry drying. 

After harvesting harvesting ripe Geisha coffee cherries, they are placed in stainless steal tanks with and infused  nitrogen. The function of the nitrogen is to replace the oxygen in the tanks. This phase allows better control of the cherry environment during this first stage of the fermentation process. This first operation, which lasts for approximately 50 hours, is carried out with careful control of the temperature and the pH value to avoid the development of undesirable aromas.

At the end of this first stage, the coffee is washed where the skin and the pulp of the fruit are completely removed. Next, the washed coffee is placed on the second level of a three-tiered drying bed system.

The coffee processing protocol has been developed by Jamison Savage of Finca Deborah which required meticulous and complex execution by Jamison. Drying of the cherries takes place on the 3 layered beds at various heights inside a partially sealed area. Each drying bed has a separate function. In the first stage, after picking, the cherries are placed on the highest bed for 5-7 days. Here, as the sun’s rays are the strongest in order reduce potential bacterial activity. The second stage enables the cherries continue to dry for 10 days. This stage develops the sweetness in the grain. The 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%. A small amount of the coffee is then sampled and tested for water activity, tasted and later stabilized. Prior to shipping, the coffee cherries are de-pulped and the green beans are vacuum packed. Variations of the drying technique is applied for dedicated fermentations, yet the basic protocol is used for many of Savage coffee.


CONTRIBUTION, MITIGATION AND ADAPTATION

Coffea Circulor has collaborated many years with Jamison and particularly with his Geisha from Finca Deborah. As an early collaborator and multi-year collaborator, Coffea Circulor has been enabled to optimize roasts, co-produce, blend-to-optimize, analyze various stages of the pre- and post-production to bring the optimal performance from Jamison's coffees. Coffea Circulor has also, as always with the coffees from Jamison, allowed ourselves to thoroughly analyze and inspect the temporal aspects of this particular and experimental lots from an early stage of Finca Deborah's inception straight after processed lots were completed.

Arranged by our dear friends Jamison and Leslie with the team of Savage Coffees.

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

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