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Parabolic | Geisha

Sale price$32.00 USD

Exotic, Adventurous, and Demonstrably Fruit Forward. Our deeply extended, natural, carbonic maceration protocol takes controlled fermentation processing to next level while maintaining reverence for variety and terroir. A stunning composition designed for those interested in an amalgam of dazzling, rich flavors.

Weight ~ 200g (7oz)
Producer ~ Savage Coffees 
Process ~ Anaerobic Natural 
Variety ~ Geisha 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, 1800+ MASL, Volcanic Soil 
Flavor notes ~ Caramelized Prumes, Cherry Compote, Black Forest Cake, Jack Fruit

Parabolic | Geisha
Parabolic | Geisha Sale price$32.00 USD


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.

Parabolic | Geisha

Our Process

Parabolic starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. The cherries remain in the tank for more than 100 hours. No inert gas is infused. Natural CO2 accumulates inside this tank as the cherries ferment creating a natural anaerobic environment. During this time the coffee grains are slowly absorbing high fruit notes and aromatic qualities of the fruit while fermenting under this carefully controlled process. Temperature and PH are monitored numerous times a day to ensure these variables are maintained within their curves.
After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three tiered, raised, African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage to the coffee. The coffee is consistently agitated throughout the day to allow even drying.
After approximately 20 days in dry-house the coffee has been dried to approximately 11%. It is then bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to quality control. It provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it's dried fruit or parchment. The coffee is then hulled and sorted by size, density, and color.
Finally, the coffee is lightly vacuum packed and boxed in 15 kg boxes for export to our global clients.