Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid

Finca Deborah Geisha Vivid

Layered, refined and expressive geisha with notes of honeysuckle, peach, jasmine, vanilla and champagne.

Regular price€42,00
€420,00/kg
Tax included.

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

FLAVOUR PROFILE

Roast

Dark
Light

Flavour

Dark chocolate
Fruity / floral

Acidity

Low
High

At the core of Savage Coffee’s philosophy is sustainability and respect for the environment.

Finca Deborah

Jamison Savage

Nestled high in the misty, emerald mountains of Panama, Finca Deborah is not just a coffee farm; it is a place where innovation, passion, and the art of coffee come together in perfect harmony. Finca Deborah is the brainchild of Jamison Savage, whose dedication to producing world-class, high-altitude coffee has transformed this remote farm into a beacon of excellence in the specialty coffee world.

Located at an elevation of 1,900 meters, the farm’s unique microclimate and volcanic soil provide the perfect conditions for producing some of the world’s most sought-after Geisha coffee.

Because of Finca Deborah’s lofty altitude, diseases are naturally minimal. Temperature alone makes for an inhospitable place for fungal issues and other unwanted diseases. This allows the coffee trees to focus on producing beautiful fruit instead of wasting valuable energy defending themselves from disease. Insect concerns are also minimised due to the elevation. These positive benefits are felt administratively and translate into lower costs and reduced production volatility.

Meticulous Quality

Ethically Sourced

Small Batch Roasting

Worldwide Delivery

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