Finca Deborah | Shady
Description
45+ day extended duration, shade dried natural process geisha. The coffee is placed on the lowest tier drying beds to avoid heavy exposure to UV light and heat. Every 30 minutes the coffee is stirred to ensure consistent drying, while actively avoiding any form of mold bloom and unwanted fermentation.
Roast Profile | Light
Flavor Notes ~ Plum, Blackberry, Honeysuckle
Producer ~ Finca Deborah
Process ~ Extended Classic Natural Process
Variety ~ Geisha
Region ~ Chiriqui, Panama
Terroir ~ Rainforest, Shade-grown, Volcanic Soil, 1,900 MASL
Choose options
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.
Finca Deborah | Shady
Our Process