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Finca Deborah | Nirvana | Geisha

Sale price$46.00 USD

Advanced nitrogen macerated natural anaerobic processing transforms whole cherries into a symphony of unique syrupy flavors long in finish. Complex and exciting pushing the boundaries of innovation and creativity through riveting sensory exploration.

Weight ~ 200g (7oz)
Producer ~ Finca Deborah 
Process ~ Nitrogen Macerated Natural 
Variety ~ Geisha 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown,  1900+ MASL, Volcanic Soil 
Flavor Notes ~
Cherry Wine, Lychee, Peach Tart, Tropical Fruits

Finca Deborah | Nirvana | Geisha
Finca Deborah | Nirvana | Geisha Sale price$46.00 USD


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.

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.

Finca Deborah | Nirvana | Geisha

Our Process

Nirvana starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. These tanks will be flushed, periodically with Nitrogen throughout the duration inside the tanks to evacuate any residual oxygen remaining and to create an anaerobic environment whereby the fermentation process may be extended and flavors enhanced.
The cherries are tanked for an extended period in excess of 50 hours with constant monitoring and cataloging of both PH and temperature. It is critically important strict parameters are maintained otherwise the coffee may fall outside the set parameters and develop unwanted or “off” flavors. Periodic, infusions are administered to ensure the tank remains stable and the fermentation kept within expectable limits. Ambient temperatures are monitored and controlled to ensure linearity throughout the processing.
After the required time inside Nitrogen infused tanks, the coffee is removed and placed on shaded, raised, African beds. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters.
After approximately 20 days and the coffee has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah's quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorbtion of more flavor from it's shell or parchment. After the requisite rest the coffee is hulled, and sorted by size, density, and color.
Finally, the coffee is lightly vacuum packed and boxed in 15 kg boxes for export to our global clients.