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Parabolic | Geisha


Sale price$17.50 USD
Size:

Size


Partner Producer Program 

Savage Coffees has created the Producer Partnership Program (PPP).
Our program elevates the fruits of our fellow Producers through advanced processing techniques pioneered by Jamison. These multi-farm coffees showcase variety and terroir while celebrating trust through cooperation.

Process

Savage Coffees Parabolic is a Geisha lot grown in Volcán, Chiriquí, Panama, in rainforest shade on volcanic soils. Its process is deeply extended natural carbonic maceration — whole cherries ferment in sealed CO2-rich tanks for an extended period under close control of pH and temperature. After fermentation, the cherries are dried naturally (often on raised beds) to ~11 % moisture, preserving vivid aromatics and fruit clarity.

In the cup, Parabolic is rich and expressive, showing notes of caramelized prunes, cherry compote, and jackfruit, along with bold florals and deep, layered fruit. Designed to impress — exotic, adventurous, and fruit-forward — while still honoring the variety and terroir.

Roast Profile | Light
Flavor Notes ~ Caramelized Prumes, Cherry Compote, Jack Fruit 

Pickup available at St Petersburg

Usually ready in 24 hours

Parabolic | Geisha

Parabolic | Geisha

100g

St Petersburg

Pickup available, usually ready in 24 hours

2756 25th St N
St. Petersburg FL 33713
United States

+17273180990
Parabolic | Geisha
Parabolic | Geisha Sale price$17.50 USD

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.