Terroir | Classic Washed Process Geisha
Process
Finca Deborah Terroir. classic washed Geisha, is the most iconic washed Geisha coffee in the world. This coffee is of the highest order, a true celebration of variety, terroir, and producer prowess. Finca Deborah is nestled in unblemished, rainforest canopy at more than 6400FASL, and grounded in rich, volcanic soils. Perfectly ripe cherries are hand harvested and pulped. The coffee is then placed on shaded, raised African beds to slowly dry for up to 15 days. Results are unmistakably Finca Deborah with tasting notes of Jasmine, Bergamot, Peach, and complimented by its signature long black tea finish.
Terroir made history in 2016 when it was used to win the World Barista Championship. It was the first Geisha to ever win WBC, shocking the judges with it's unparalleled complexity, and setting a new industry standard for coffee excellence.
Roast Profile | Light
Flavor Notes ~ Balanced & Transparent - Notes of Bergamot, Jasmine, Peach, Black Tea
Pickup available at St Petersburg
Usually ready in 24 hours
Terroir | Classic Washed Process Geisha
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.
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.