Iridescence – Carbonic Maceration Washed Gesha by Savage
Notes of jasmine, orange blossom, yuzu, melon, lemongrass and sparkling orange wine finish
This coffee comes from a farmer that holds the record of being the most awarded farm in World Barista Championship history 🏆 Their coffee 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 through his new project Savage Coffees ☕️💥
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 masterfully performed processing called washed carbonic maceration – iterated from wine producing. First, the ripe cherries are pulped and washed. Then, they’re placed into sealed stainless steel tanks that are then filled with co2 to remove all the oxygen. The beans are macerated at carefully monitored temperature and finally dried in shade under monitored moisture and temperature conditions. This way of processing was made popular by Australian World Barista Champion Saša Šestić with whom Jamison has been collaborating closely with in the past. This processing results in coffee that is aromatic and complex with vibrant acidity!
Farm: Savage Coffees
Farmer: Jamiso Savage & co.
Growing altitude (MASL): 1.800 masl
Processing: Washed Carbonic Maceration