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Finca Deborah Symbiosis Gesha

Finca Deborah Symbiosis Gesha
02.11.2020 Maria Ariyo

Finca Deborah Symbiosis Gesha

Notes of lavender, rose, watermelon, caramelized strawberry and pineapple juice 🍓🌺🍉🍍

Like last month, our coffee comes from a farmer that holds the record of being the most awarded farm in World Barista Championship history 🏆 Their coffee has won WBC 2016 in Dublin and just last year, Michalis Dimitrakopoulos placed 2nd with their Echo coffee in Boston WBC. The farmer is no other than Jamison Savage of Finca Deborah ☕️💥

Jamison Savage is known as one of the early adopters of new processing methods in order to produce high-end, competition winning coffees in Chiriquí province in Panama’s Northern highlands. This Gesha coffee has gone through absolutely masterfully performed natural processing. First, the expert pickers pick only the cherries at their peak of ripeness. Then, the cherries are placed into hermetically sealed tanks for up to 100 hours. No gass is added from outside and natural off gassing of CO2 forces oxygen out of tanks. This method provides cherries more time to ferment in the early stage of processing. During the fermentation process, temperature, humidity and pH are carefully monitored – several times per day.

This together with high end geisha variety results in extremely complex and a more robust and ripe fruity flavour profile than CM processed Iridescence did!

Country: Panama
Region: Volcan
Farm: Savage Coffees
Farmer: Jamiso Savage & co.
Cultivar: Gesha
Growing altitude (MASL): 1.950 masl
Processing: Extended Anaerobic Natural process

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