Nirvana | Advanced Natural Nitrogen Process

Nirvana is one of the most expressive and boundary-pushing Geishas. Crafted through a natural nitrogen maceration process, Nirvana delivers a syrupy, fruit-saturated cup with refined complexity and a long, layered finish. This unique fermentation method was designed to push aromatic intensity while preserving the elegance and structure of the Geisha variety.

Roast Profile | Light

Flavor Notes ~ Cherry Wine, Lychee, Peach Tart

Producer ~ Jamison Savage, Finca Deborah
Process ~ Nitrogen Macerated Natural
Variety ~ Geisha
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, 1900+ MASL, Volcanic Soil

Processing Method:

1. Selective Harvesting – Only the ripest Geisha cherries are meticulously hand-selected at peak sugar content (typically 21–24 Brix) to ensure optimal fermentation potential.

2. Nitrogen Maceration Fermentation – Whole cherries are placed in sealed, temperature-stable stainless steel tanks, and oxygen is fully displaced by nitrogen. This anaerobic environment promotes a unique microbial activity, resulting in deeply expressive fruit flavors and a plush, syrupy body.

3. Extended Fermentation – The cherries remain in the nitrogen-rich environment for an extended fermentation period, enhancing sweetness, floral nuance, and complexity while maintaining structural clarity.

4. Natural Drying – After fermentation, the coffee is dried slowly as a full natural, allowing the sugars from the fruit to further integrate into the seed, deepening the coffee’s character.