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Finca Deborah | Vivid

Sale price$0.00 USD

This is Vivid, one of the most complex coffees in our catalog. A hybrid, balancing two diverse processes exuding elegant flavors of peach, champagne, and vanilla.

Weight ~ 200g (7oz)
Producer ~ Finca Deborah 
Process ~ Natural Carbonic Macerated & Washed
Variety ~ Geisha 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, Volcanic Soil, 1,900 MASL 
Flavor Notes ~ Notes of peach, champagne, jasmine, and vanilla.


Finca Deborah | Vivid

Our Process

Starting as a natural carbonic macerated composition, the coffee is then washed in it’s final wet stage. A hybrid, balancing two diverse processes while still embracing many of the cherished characteristics of a washed composition. One of the most complex coffees in our catalog.

Perfecting Your Process

Brewing Tips

Storage: After opening, keep your beans in an air-tight container. Do not keep them refrigerated.

Brewing: Our coffees taste great in a wide range of brewing methods (pour-over, immersion, batch brew, espresso.)

Grind: Setup will vary depending on the method of extraction & desired cup profile.


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:

  • 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.