"Upon grounding, it exudes a rich aroma of berries, pineapple, and a hint of mild rum. The first sip reveals the sweet-tart flavors of mango and pineapple, complemented by juicy white grapes. The finish retains the tropical essence, with a sweet creamy chocolate-mousse aftertaste. A delightful sensory experience."
Roaster Notes :
There are two ways we could go about this coffee: the usual development or shorten the roast. At the usual roast profile, the flavor is raisin, jackfruit, winey, and sweet. A very common taste in CM processed coffee. However, it lacks the fruitiness we seek, which includes mango and pineapple. There was a particular note we liked when roasted light, which was chocolate mousse. The taste is thick, buttery, creamy, and velvety. We decided to roast this coffee very light to highlight notes of mango, pineapple, and grapes, with a high juicy upfront and a creamy mousse chocolate aftertaste at the back. If we were to roast it the usual way, instead of chocolate mousse, it will be cacao nibs.
Finca Deborah, located in the Chiriquí highlands of Panama, is renowned for producing some of the most exceptional Geisha coffees globally. Founded by Jamison Savage in 2010, this farm benefits from ideal growing conditions, including high altitudes ranging from 1,900 to 2,100 meters above sea level, rich volcanic soil, and a unique microclimate. These elements combine to create the perfect environment for high-quality coffee beans.
Specializing in Geisha coffee, Finca Deborah is celebrated for its unique floral and fruity flavors, vibrant acidity, and complex aroma. Often regarded as some of the best in the world, their Geisha coffee offers an unparalleled tasting experience.
Jamison Savage is known for his innovative approach to coffee farming and processing. After leaving his finance career in the USA, he established Finca Deborah with a commitment to excellence. His meticulous attention to detail in every aspect of coffee production, from cultivation to processing, ensures that each batch meets rigorous quality standards. By employing cutting-edge techniques like anaerobic fermentation and natural processing, Jamison enhances the coffee's flavor profile, delivering a distinct and exceptional taste.
Finca Deborah's dedication to quality, sustainability, and innovation has set new benchmarks in the specialty coffee industry. Jamison's passion and expertise continue to inspire coffee producers and enthusiasts around the world. Discover the extraordinary flavors of Finca Deborah's Geisha coffee and experience the pinnacle of coffee excellence.
Finca Deborah, located in the Chiriquí highlands of Panama, is renowned for producing some of the most exceptional Geisha coffees globally. Founded by Jamison Savage in 2010, this farm benefits from ideal growing conditions, including high altitudes ranging from 1,900 to 2,100 meters above sea level, rich volcanic soil, and a unique microclimate. These elements combine to create the perfect environment for high-quality coffee beans.
Specializing in Geisha coffee, Finca Deborah is celebrated for its unique floral and fruity flavors, vibrant acidity, and complex aroma. Often regarded as some of the best in the world, their Geisha coffee offers an unparalleled tasting experience.
Jamison Savage is known for his innovative approach to coffee farming and processing. After leaving his finance career in the USA, he established Finca Deborah with a commitment to excellence. His meticulous attention to detail in every aspect of coffee production, from cultivation to processing, ensures that each batch meets rigorous quality standards. By employing cutting-edge techniques like anaerobic fermentation and natural processing, Jamison enhances the coffee's flavor profile, delivering a distinct and exceptional taste.
For this coffee, during harvest, Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. the coffee cherries is added into a stainless steel airtight container. Carbon dioxide is then dosed to to slow down the dissolution of sugar. As the pH decreases and it indicates the level of the acidity of the coffee. The carbonic macerated process remove the presence of Oxygen which ensure that the level of the pH is controlled thus resulting in a fruit dominant and full bodied coffees. The deep and extended process is controlled in such that the cherries is not overly fermented. After the cherries spend their extended time inside the sealed tanks, the coffee cherries are placed on raised African beds where they slowly dry inside a drying house for three weeks at three different raised levels. Upon reaching the 11% moisture level. It is then packed in grain pro bags and stored for seasoning. After resting, the coffee is then hulled and sorted based on size, denisity and colour.
Variety : Geisha
Altitude : 1900 masl
Process : Parabolic Deep CM Natural
Origin : Chiriqui