Arrived December 20th, 2021 to Calgary Warehouse in Calgary, AB
Forward purchased 4 x 15kg boxes of Finca Deborah 'Nirvana' Nitrogen Macerated Geisha
Finca Deborah is an absolutely gorgeous coffee farm in the Los Pozos micro-region of Volcan, Panama. It is one of the most awarded coffee farms on the planet, having significant success in all World Coffee Competitions - Finca Deborah is the home to the only Geisha to have ever won the World Barista Championship, Berg Wu in 2016.
Jamison Savage and his family are the ones to thank for the wonders of Finca Deborah. The farm starts at 1900 meters and climbs to over 2000. The rainforest canopy, dense cloud coverage and a vision for natural and bio-dynamic agriculture leads way to one of the most stunning terroirs the coffee world has known.
Master of the details, Jamison is also known for meticulous processing and a vast array of styles. Each process has it's own title, giving it sex-appeal beyond the finer details. You can find a full catalog of Deborah coffees here. Jamison is said to be one of the first producers to utilize carbonic maceration processing technique in the world of coffee - an innovation brought upon his deep and immense appreciation for the world of wine.
Forward has a working relationship with Jamison and Finca Deborah dating back to 2017. Our founder Cole used a Deborah coffee, Illumination, to win the Canadian Barista Championship in 2018.
Nirvana is a nitrogen macerated natural Geisha. To Jamison, this means that the cherries are harvest nearing overripe, reading 24+ BRIX. They're hand selected, then placed into a sealed stainless steel tank for an extended period of time, with Nitrogen periodically infused into the tanks, while monitoring PH and a cool temperature. Once the targets are met, the coffee is placed in shaded raised beds, where it will remain away from UV light until ideal moisture levels are achieved.
You'll find a very deep flavour profile and incredible mouthfeel. The flavours are blue and purple in colour, with lavender and lilac florals, a blue-kool aid sort of sweetness and mixed berry tones. The mouthfeel is full, round and coating, with a whole-cream type of appeal. This is a complete coffee that makes an out-of-this-world espresso. This process takes this Geisha to a whole new level.
Price Forward paid per kilogram: $187 USD FOB
Process: 'Nirvana' Nitrogen Macerated Natural
Producer: Jamison Savage / Savage Coffees
Total kilos purchased: 45kg
Harvest date: February / March 2021
Fermentation: placed into a sealed stainless steel tank for an extended period of time, with Nitrogen periodically infused into the tanks
Drying time: Over 30 days in shaded raised beds.
Drying temperature: 24°C Max. - 11°C Min.
Altitude: 1900 masl
Region: Los Pozos, Volcan, Panama