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Anthem | Geisha

Sale price$28.00 USD

Our Classic Natural Geisha, meticulously harvested at the peak of ripeness then slow-dried for up to 20 days on our three tiered raised African bed system. Balanced fermentation for those seeking a finely crafted natural, high elevation, Panamanian Geisha.

Weight ~ 200g (7oz)
Producer ~ Savage Coffees
Process ~ Natural
Variety ~ Geisha
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, 1800+ MASL, Volcanic Soil 
Flavor Notes ~ Red Apple, Jasmine, Cinnamon, Blood Orange

Style:
Anthem | Geisha
Anthem | Geisha Sale price$28.00 USD

Anthem | Geisha

Our Process

The cherries for Anthem natural Geisha are harvested in both Boquete Valley and the Volcan region at elevations exceeding 1600 MASL. The coffees are sourced from producers who have excellent agronomy and selection standards. Savage Coffees collects the production from its select producer/partners and processes these cherries using the highest in innovative standards and practices.
Anthem starts with a meticulous harvesting practice where only the ripest, intact, cherries are harvested with a BRIX reading over 21. These Geisha cherries are quickly brought to our African drying bed system where they are sorted for the second time and mostly shade- dried for more than 20 days. This slow drying process allows the coffee grain to absorb the sweet, complex flavor profile inherent in the fruit. The cherries are frequently agitated to ensure even drying and reduce any opportunity for off notes.
Anthem is a slow, shade-dried coffee. Inside the dry-houses, careful monitoring of temperature, airflow, and humidity is critical for optimal results. Shade-drying this coffee permits the grain to slowly absorb the natural fruit flavors inherent in the coffee’s fruit while in a low heat environment. The results are a high level of sweetness, layered complexity, elevated aromatics, and beautiful acidity.
After the coffee has been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in 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 layered complexities found within the shell or cascara.
After reposo the coffee is hulled, selected for density, size, shape, and color. Finally, the coffee is lightly vacuum packed and boxed for export to our global clients.

Perfecting Your Process

Brewing Tips

Storage: After opening, keep your beans in an air-tight container. Do not keep them refrigerated.

Brewing: Our coffees taste great in a wide range of brewing methods (pour-over, immersion, batch brew, espresso.)

Grind: Setup will vary depending on the method of extraction & desired cup profile.

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:

  • Total Dissolved Solids: 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

Drip Brewing

Always rinse the paper filter in your brewer with hot water prior to extracting SAVAGE coffees.

Dose: 60-65 g of coffee per 1 liter of water
Ratio: 1:15 coffee-to-water
Extraction Time:
• Pour Over: 2:45 – 3:45 min.
• Batch Brewer: 3:30 – 4:30 min.

Espresso Brewing

Always flush the group head before extraction.

Grind: Fine | Dose: 19-21 g | Yield: 50-55 g | Time: 24-27 s

Tip: We recommend using precision baskets & shower screens for optimal extraction.