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Finca Deborah | Interstellar

Sale price$0.00 USD

Multi-variable yeast inoculated natural, slow shade dried for up to 30 days to capture every possible nuance of flavor. A highly complex, sweet, juicy expression overflowing with distinguished character. This is a natural coffee of the highest order designed for those seeking an unforgettable coffee experience.

Weight ~ 200g (7oz)
Producer ~ Finca Deborah 
Process Yeast Inoculated Natural 
Variety ~ Geisha 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, 1700+ MASL, Volcanic Soil 
Flavor notes ~ Stewed cherries, rose tea, ripe blueberry, and honeysuckle. 

Finca Deborah | Interstellar

Our Process

Interstellar 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 with a yeast inoculation strain added. The cherries marinade in this yeast bath for more than 100 hours, allowing the yeast to consume a large portion of the fruit within the cherries. Also during this time the coffee grains are absorbing the high fruit notes and floral aromatics. The purpose of adding this yeast strain is to enhance aromatics, elevate acidity, and induce more body in the cup.

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 and it has been dried to approximately 11%; it is bagged in grain-pro and stored in a 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 absorption of more flavor from it’s shell or parchment. The coffee is then hulled, and sorted by size, density, and color.

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 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.