Finca Deborah | Enigma | Extended Natural CM

ENIGMA is an extended duration, carbonic macerated, natural process. This unique coffee builds
upon many years of Jamison's extensive experimentation and pushes the boundaries of process.
Harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter is the prerequisite for
ENIGMA. These cherries are carefully selected for a second time before depositing them inside
hermetically sealed tanks. The cherries remain in tanks for more than 100 hours where
temperature and PH are carefully monitored and cataloged throughout the day. It is critically
important these variables stay within their respective tolerance ranges, otherwise unwanted flavor
notes will quickly emerge and the coffee spoiled.
During this controlled, extended fermentation CO2 is periodically infused, purging the tank of its
existing atmosphere and maintaining a clean, anaerobic environment. This allows the coffee fruit
to gently macerate maximizing beautiful fruit and flower note absorption of the grain. The results
are intense aromatics, clarity of sparkling acidity, and an effervescent tactile.
After spending the extended time inside the sealed tanks, the coffees are removed then placed
on a three tiered, raised, African bed system designed by Jamison. ENIGMA spends the majority
of its drying cycle shaded. Jamison's slow-drying technique extends drying time, further permitting
the grain to absorb high fruit notes while maintaining consistent humidity in the coffee.
Temperature and airflow are carefully controlled inside the dry house and maintained within strict
parameters. ENIGMA is constantly agitated throughout the day further contributing to consistent,
even drying.
After approximately 25 days on raised African beds, ENIGMA has been dried to approximately
11%. It is then bagged in grain-pro and stored in bodega where temperatures are cool and stable
for up to 60 days. This reposo or seasoning process is essential for quality control and provides
the coffee to equalize its moisture content and further absorb flavor from its shell. The coffee is
then hulled, and sorted by size, density, and color. Finally, ENIGMA is lightly vacuum packed and
boxed for export.