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Nirvana | Nespresso Compatible Capsules

Sale price$20.00 USD

Quantity ~ 14 capsules
Producer ~ Jamison Savage
Process ~ Nitrogen Infused (Macerated)
Variety ~ Geisha Natural
Region ~ Chiriqui, Panama
Terroir ~ Rainforest, Shade-grown, Volcanic Soil, 1,900 MASL
Flavor Notes ~ Aromatic & structured. Notes of Cherry, Banana, and ripe tropical fruits. Complex, vivid acidity with a lingering finish.

We have long envisioned, and now achieved, delicious encapsulated coffees with excellent extraction and extraordinary flavor.  We've encapsulated Nirvana using aluminum capsules and infused it with nitrogen to maintain a low residual oxygen content – leading to a longer shelf life.
Nirvana | Nespresso Compatible Capsules
Nirvana | Nespresso Compatible Capsules Sale price$20.00 USD

Nirvana | Nespresso Compatible Capsules

Our Process

Nirvana starts with harvesting perfectly ripe Geisha cherries reading 21-24 on the BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. These tanks will be flushed periodically with Nitrogen throughout the duration inside the tanks to evacuate any residual oxygen remaining and to create an anaerobic environment whereby the fermentation process may be extended and flavors enhanced.

The cherries are tanked for an extended period in excess of 50 hours with constant monitoring and cataloging of both PH and temperature. It is critically important strict parameters are maintained; otherwise, the coffee may fall outside the set parameters and develop unwanted or “off” flavors. Periodic infusions are administered to ensure the tank remains stable and the fermentation is kept within expectable limits. Ambient temperatures are monitored and controlled to ensure linearity throughout the processing.

After the required time inside Nitrogen infused tanks, the coffee is removed and placed on shaded, raised African beds. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters.

After approximately 20 days and the coffee has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This “reposo” or seasoning process is critical to Finca Deborah’s quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit of the coffee is the absorption of more flavor from it's shell or parchment. After the requisite rest, the coffee is hulled and sorted by size, density, and color.

Perfecting your Process

Brewing Tips

Extraction times: Machine dependent
Recommended yield:
55 grams
Espresso yield: 40 grams
Nespresso™ OriginalLine capsule-compatible

Our capsules’ grind settings are fine tuned to obtain a desired cup profile. For best results, use The Morning Machine with preprogrammed settings that are specific to each of our specialty capsules.


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:

  • TDS 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