Elipse | Hybrid Geisha Process
Process
Finca Deborah ELIPSE is an advanced nitrogen macerated Geisha with a washed finish. This process was pioneered by Jamison in 2023. It is a "Hybrid" incorporating both natural and washed in wet-side processing. Whole cherries are deposited in hermetically sealed tanks exposed to nitrogen gas and consistently monitored for an extended period. These cherries are then washed (pulped), removing all skin and fruit from the coffee before being placed in the dry house.
In 2024, ELIPSE was used to win the World Barista Championship (1st Place), the world's most coveted award in Specialty Coffee. With vivid floridity, juicy body, and structural clarity, ELIPSE shines with intense sweetness and flavors of red apple, jasmine, and blood orange through its long finish.
Roast Profile | Light
Flavor Notes ~ Balanced & Clean – notes of Red Apple, Jasmine, Cinnamon, Blood Orange
Pickup available at St Petersburg
Usually ready in 24 hours
Elipse | Hybrid Geisha Process
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.