Finca Deborah | Echo
Finca Deborah Echo is cultivated in Volcán, Chiriquí, Panama, at elevations over 6,200 feet, where volcanic soils, dense cloud forest shade, and cool nights slow cherry maturation and deepen flavor complexity. The Echo process uses cascara-infused carbonic maceration with a washed finish: after hand-harvesting and double sorting ripe Geisha cherries (21–24 °Brix), a portion of cascara (dried cherry husk) is mixed in. The cherries ferment in sealed, CO2-rich tanks under monitored pH, temperature, and CO2 levels. After fermentation, the coffee is rinsed, then dried slowly on shaded raised beds and rested to equalize moisture and nuance.
In the cup, Echo shows vivid floral and fruit expressions—jasmine, blood orange, raspberry jam, and a touch of strawberry—balanced by a soft, viscous mouthfeel and clean acidity. The cascara infusion gives extra texture and depth without compromising clarity, making it a refined, multi-dimensional Geisha experience.
Roast Profile | Medium
Flavor Notes ~ Raspberry, Blood Orange, Jasmine
Pickup available at St Petersburg
Usually ready in 24 hours
Finca Deborah | Echo
100g
St Petersburg
2756 25th St N
St. Petersburg FL 33713
United States
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Water
Water makes up 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.
- 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.
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.