Enigma | Extended Natural Carbonic Macerated Process
Process
Enigma is an extended duration, natural carbonic macerated Geisha. Overly-ripe cherries are harvested and deposited into hermitically sealed tanks where the cherries slowly macerate while CO2 is periodically infused. This controlled fermentation creates resounding fruit notes and extraordinary aromatics while balancing variety and terroir, a hallmark of Jamison's processing philosophy. After fermentation, cherries are carefully removed and placed on raised African beds to dry for up to 45 days.
In the cup, Enigma delivers a decadent fruit-forward profile of caramelized pineapple, tropical candy, and rosewater. Body is wine-like, and sweetness is high. Expressive yet clean, this process is for those seeking pronounced attributes in an evolved Geisha.
Roast Profile | Light
Flavor Notes ~ Green Grape, Tangerine, Pineapple, Well Rounded with a Creamy Finish
Pickup available at St Petersburg
Usually ready in 24 hours
Enigma | Extended Natural Carbonic Macerated Process
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.
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.