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Finca Deborah | Illumination

Sale price$0.00 USD

This washed CM Geisha is a clean & invigorating coffee. It represents the terroir of Finca Deborah with elegant floral & citrus notes compelled with a sparkling acidity & creamy mouthfeel developed with the Carbonic Maceration process.

Quantity ~ 200g (7oz)
Producer ~ Finca Deborah 
Process ~ Washed Carbonic Maceration 
Variety ~ Geisha 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, 1900+ MASL, Volcanic Soil 
Flavor Notes ~ Complex & invigorating – notes of pomegranate, nectarine, jasmine & black tea. Juicy acidity, floral, delicate finish. 

Finca Deborah | Illumination

Our Process

The Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. He has employed several techniques using CM and gained a reputation as an industry leader in Carbonic Maceration coffee processing.

Jamison’s coffees have won numerous titles in Barista and Brewer’s Cup competitions, both national and international. In 2017, Finca Deborah Washed Carbonic Maceration Geisha placed 2nd in the World Brewer’s Cup and 5th in the World Barista Championship, and most recently 2nd and 4th in the 2019 WBC, Boston.

The process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection, the cherries are pulped, leaving a certain percentage of fruit on the grain. It is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. Ambient temperatures are monitored and controlled to ensure linearity in the processing.

After the required time inside the CO2-infused tanks, the coffee is removed, then placed on shaded, raised African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within specific parameters.

When the coffee has dried to approximately 11%, it is bagged in grain-pro and stored in Bodega, where temperatures are cool and stable. This seasoning process is critical to Finca Deborah’s quality control. “Reposo” or rest provides the coffee an opportunity to settle and equalize its moisture content while absorbing more flavor from its shell or parchment. After the requisite rest, the coffee is hulled and sorted by size, density, color, and shape.

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.