Skip to content

Cart

Your cart is empty

Afterglow | Nespresso Compatible Capsules

Sale price$20.00 USD

Classic natural Geisha. Meticulously harvested and slow-dried for more than 20+ days on our three-tiered, raised African bed system. “A stellar example of a beautifully refined naturally processed coffee resulting in a rich, vibrant coffee with a discerningly sweet fruit note throughout”.

Quantity ~ 14 capsules 
Producer ~ Finca Deborah 
Process ~ Natural 
Variety ~ Geisha 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown,  1900+ MASL, Volcanic Soil 
Flavor Notes ~ Balanced & well-bodied – notes of grapes, champagne, strawberry, cream, chocolate. Moderate acidity & rich, creamy mouthfeel.

We have long envisioned, and now achieved, delicious encapsulated coffees with excellent extraction and extraordinary flavor. We've encapsulated Afterglow using aluminum capsules and infused it with nitrogen to maintain a low residual oxygen content – leading to a longer shelf life.

Afterglow | Nespresso Compatible Capsules
Afterglow | Nespresso Compatible Capsules Sale price$20.00 USD

Afterglow | Nespresso Compatible Capsules

Our Process

Finca Deborah Afterglow is our traditional, naturally processed Geisha. Afterglow starts with a meticulous harvesting practice where only the ripest, intact cherries are harvested with a BRIX reading over 21. These cherries are quickly brought to the dry-house for post-selection on the top level of Deborah’s 3-tiered African bed system designed by Jamison Savage. While on the top level, a certain depth of the cherries is required to prevent over-fermentation and off-flavors. Frequent agitation of the cherries is needed during the first several days to minimize any possible opportunity for a fungal bloom, and constant monitoring of temperatures, airflow, and humidity inside the dry-houses is critical.

After several days in direct sunlight, the coffee is dropped to the second-level bed, where it is essentially shade-dried for up to 30 days. This slow, methodical process gives the coffee grain an opportunity to absorb the layered, natural, and complex flavors provided by the sweet fruit. It is laborious and exhausting work.

After the coffees have been dried to 10.5-11% humidity, it is placed in grain-pro bags and stored in a bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize, all while the coffee continues to absorb the sweetness and flavor Deborah Afterglow is known for.

After several days in direct sunlight, the coffee is dropped to the second-level bed, where it is essentially shade-dried for up to 30 days. This slow, methodical process gives the coffee grain an opportunity to absorb the layered, natural, and complex flavors provided by the sweet fruit. It is laborious and exhausting work, but it is essential to bring out the best in this special coffee.

Perfecting your Process

Brewing Tips

Extraction times: Machine dependent
Recommended yield:
55 grams
Espresso yield: 40 grams
Compatibility:
Nespresso™ OriginalLine capsule-compatible

Our capsules’ grind settings are fine tuned to obtain a desired cup profile. For best results, use The Morning Machine with preprogrammed settings that are specific to each of our specialty capsules.

Water

Water makes up 98 to 99% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters:

  • TDS 70-120 ppm
  • pH = 7.0
  • General hardness level <4°dH
  • Brewing temperature: 94-96°C / 201.2-204.8°F
  • Use filtered or low mineral content spring water