Finca Deborah | Symbioisis

Symbiosis 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. The cherries remain in the tank for more than 100 hours. No inert gas is infused. Natural CO2 accumulates inside the tank as the cherries ferment, creating a natural anaerobic environment. During this time, the coffee grains are slowly absorbing high fruit notes and aromatic qualities while fermenting under a controlled process. Temperature and PH are monitored numerous times a day to ensure these variables are maintained within their curves.

After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three-tiered, raised, African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage.  The coffee is consistently agitated throughout the day to allow consistent drying within the grain and to prevent any possibility of a mold bloom.

After approximately 20 days in dry-house 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 is the absorption of more flavor from it’s shell or parchment.  The coffee is then hulled, and sorted by size, density, and color.