Arrived May 30th, 2020.
These Geisha cherries have gone through a natural anaerobic fermentation. Placed in a stainless-steel fermentation tank equipped with an airlock valve, this system allows oxygen to escape the tank but stops anything from getting inside.
The process starts with harvesting perfectly ripe Geisha cherries, reading 21-24 on BRIX. Cherries are then carefully selected for a second time before processing.
Next, the pulped coffee is tanked for an extended period of time with constant monitoring and cataloging of PH, temperature, and CO2 levels. After the required time inside the CO2-infused tanks, the coffee is removed and placed on shaded, raised, African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and carefully maintained.
Jamison Savage and Finca Deborah have become synonymous with quality coffee, globally, with Finca Deborah winning prestigious coffee competitions around the world. Jamison now pre-books his coffees well before the season starts. In August of 2020, he'll host the first-ever Savage Coffee Auction.
Varietal: Finca Deborah Geisha
Process: Washed Carbonic Maceration
Screen size: 16/17
Drying: Raised Beds
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