Finca Deborah Geisha Vivid
Filter • Floral & light
Layered, refined and expressive geisha with notes of honeysuckle, peach, jasmine, vanilla and champagne.
Producer Jamison Savage
Region Volcan, Boquete
Altitude 1900–2000 MASL
Variety Geisha
Process Natural CM, Washed Finished
Hybrid: Natural CM, Washed Finished
The Vivid process begins with harvesting perfectly ripe Geisha cherries, measuring 21–24 on the Brix scale. These cherries undergo a second, careful selection before processing. They're then placed in a hermetically sealed tank for over 50 hours. Throughout this period, the coffee is constantly monitored, with data meticulously catalogued. pH, temperature, and CO2 levels are the primary factors observed. Ambient temperatures are also controlled to ensure consistency, with periodic infusions maintaining a controlled fermentation process.
After the CO2 infusion period, the cherries are removed from the tanks. They're then milled, de-fruited, and rinsed in fresh water before being placed on Jamison's custom-designed, shaded, three-tiered, raised African bed system. Direct sunlight is avoided to prevent parchment cracking, which could expose the delicate bean to oxidation and damage. Inside the dry houses, temperature, heat, and humidity are strictly controlled within specific parameters.
Once the coffee has dried to approximately 11% moisture content, it's bagged in GrainPro and stored in a bodega with cool, stable temperatures. This crucial seasoning process allows the coffee to settle, equalise its moisture content, and absorb more flavour from its parchment shell. After this requisite rest, the coffee is hulled and sorted by size, density, colour, and shape.
V60 Pour-Over
- Dose: 15 g
- Grind Size: 650 µm | Commandate ~22 Clix (44 Red Clix)
- Water: 240 g at 94°C
- Pouring Stages: 50 g (0:00) | 50 g (0:45) | 50 g (1:15) | 50 g (1:45) | 50 g (2:15)
- Total Brew Time: 3:00
- TDS: 1.33 %
- Extraction Yield: 18.27 %
Pro Recipes
- Brewer: V60 Metal
- Paper Filter: Sibarist
- Grind Size: 600 µm | Commandate ~20 Clix (40 RedClix)
- Water: 240 g at 92°C (pour 1 and 2), 89° C (pour 3–5)
- Paragon Compound Chilling: Pour 1 and 2
- Water Composition: Apex Lab 1 / 1 / 1.5
- Pouring Stages: 50 g (0:00) | 50 g (0:45) | 50 g (1:10) | 50 g (1:40) | 50 g (2:10)
- Total Brew Time: 2:40
Pro Tips
- Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
- Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
- Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
- Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
