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Illumination | Nespresso Compatible Capsules

Sale price$20.00 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 ~ Each box contains 14 capsules 
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. 

We have long envisioned, and now achieved, delicious encapsulated coffees with excellent extraction and extraordinary flavor. We've encapsulated Illumination using aluminum capsules and infused it with nitrogen to maintain a low residual oxygen content – leading to a longer shelf life.

Illumination | Nespresso Compatible Capsules
Illumination | Nespresso Compatible Capsules Sale price$20.00 USD


Extraction times: Machine dependent
Recommended yield:
55 grams
Espresso yield: 40 grams
Nespresso™ OriginalLine capsule-compatible

Our capsules’ grind settings are fine tuned to obtain a desired cup profile. For best results, use The Morning Machine with preprogrammed settings that are specific to each of our specialty capsules.


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.

  • TDS 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

Illumination | Nespresso Compatible Capsules

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.