Panama · natural anaerobic extended fermentation

Symbiosis Geisha · Finca Deborah

$34.00
Shipping calculated at checkout.

Prepare to be amazed by the unique flavor of this geisha coffee! It's a true standout, offering a taste that can only be described as sipping on a funky rainbow. With its complexity, this coffee takes you on a journey of flavors. You'll first notice a delightful sweetness reminiscent of lychee, followed by the vibrant acidity of caramelized plums. As you savor each sip, you'll be delighted by the lingering notes of fine port wine in the intense aftertaste.

Size 125g
Grind Size Whole bean

Pickup available at Rösterei

Usually ready in 24 hours

Product information

Origin Panama · Volcan
Variety Geisha
Process natural anaerobic extended fermentation
Producer Finca Deborah · Jamison Savage
Cupping Score 93
Altitude 1950m
Harvest 2023
Roast Profile light

About this coffee

The development of our symbiosis begins with the harvest of perfectly ripe Geisha coffee cherries with a BRIX value of 21-24. The cherries are carefully sorted twice before being placed in hermetically sealed tanks. Here they remain for more than 100 hours. No inert gas is added. Natural CO2 accumulates in the tank as the cherries begin to ferment, creating a natural anaerobic environment. During this time, the pits of the coffee cherries slowly absorb high fruit notes and aromatic properties while fermenting under a controlled process. Temperature and pH are checked several times a day to ensure these variables are in the perfect range. After spending several days in the sealed fermentation tanks, the cherries are placed on a three-tier, elevated "African drying bed" developed by Jamison Savage. Temperature, heat, humidity and airflow in the drying houses are carefully controlled and kept within certain parameters to prevent damage. The coffee is turned regularly throughout the day to allow for even drying within the germ and to avoid the possibility of a mold bloom. After approx. 20 days in the drying house, the coffee has dried to approx. 11%, is packed in so-called grain-pro sacks and stored in a bodega at cool and stable temperatures. This resting process is vital to Finca Deborah's quality control and gives the coffee a chance to stabilize and balance its moisture levels. Another advantage is that the coffee absorbs more aroma from the bowl or parchment. The coffee is then pulped and sorted according to size, density and colour.

Direct Trade
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Quality Focused
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Sustainably Cultivated
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Direct Trade
//
Quality Focused
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Sustainably Cultivated
//
Direct Trade
//
Quality Focused
//
Sustainably Cultivated
//

ORIGIN INFO

The Farm

Finca Deborah's mission is to cultivate, process, and deliver only the highest quality coffee available anywhere in the world. Located at an elevation of 1900+ meters and nestled deep in the mountains of Volcan, Finca Deborah is often shrouded in dense cloud coverage for most of the year. The plantation boasts a beautiful, natural environment where rare species of plants and animals thrive, and where Geisha coffee grows to its full potential under the protection of the lush rainforest canopy. Carefully monitoring the harvesting process is one of the most critical steps in a long list of quality control requirements. By hand-picking only the ripest cherries and processing those that meet our exacting standards, they can ensure that Finca Deborah Geisha stands as one of the world's best Geisha coffees.