• LIMITED EDITION Geisha Three Ways by Finca Deborah

  • €125.00

  • Description

    All boxes include 3x 100g bags sold at €125/box  
    Incl. 7% USt. zzgl. Shipping

    1st Roast and shipment day Wednesday 28th Nov. 2018.
    2nd Roast and Shipment on Wednesday 12th December, 2018... just in time to make it into your hands for the festive season. 

    Limited Edition 3 Pack of Finca Deborah Geisha from our friend, Jamison Savage in Volcán, Panama. Only 50 available. 

    Processed Three Ways: Carbonic Maceration, Honey and Natural.

    Farm: Finca Deborah.
    Producer: Jamison Savage.
    Harvest: 2018.
    Origin: Volcán, Panama. 
    Growing Conditions: 1900 MASL.
    Botanical Variety: Geisha.

    Notes from Jamison:

    CARBONIC MACERATION.
    After carefully selecting the ripest and most intact cherries, this coffee is peeled and placed in an anaerobic tank for a certain period of time closely monitoring ph parameters. The coffee is then placed on shaded African beds where it is slow dried and turned many times throughout the day. When the drying process is complete the coffee is bagged and placed in Bodega where it rests for up to 90 days before hulling, hand selection, and finally, vacuum bagged and boxed for export.

    HONEY.
    Cherries are milled after careful selection using an environmentally conscious wet-mill and mechanical de-fruiter, leaving a certain percentage of the fruit intact on the grain. This precise process allows for a consistent production of this Washed and Honey coffee. After wet milling the coffee it is then shade dried and carefully monitored with frequent agitation to ensure cleanliness and linearity in the cup. The dry house temperature is always monitored and controlled.

    NATURAL.
    Cherries start on the top level of a three-tiered bed system where they are superficially dried for a period of time to remove excess moisture and for UV radiation to kill unwanted bacteria. The coffee is then dropped to the second level. Here is where the coffee spends the majority of it’s time, slowly drying and absorbing the sweetness and complexity of the fruit. Finally, the coffee is dropped to the lowest level where humidity begins to equalize. At 10.5–11%, it is then bagged and rested in bodega before hulling, selection, and packing

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