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Cupping at Finca Deborah for the first time was one of those moments I crave in coffee, where you experience “new” like you haven’t even imagined. The quality level is extremely high and the flavor profiles are unlike anything I had tasted to that point.
There are no words that fully convey how delightful Geisha coffee from Finca Deborah is. Jamison Savage has taken the queen of varieties and married her to wine processing, producing some of the most wildly beautiful coffees we've ever discovered. Jamison has become one of, if not the, foremost producer of Carbonic Maceration experimental geishas in the world. He’s dialed in very unique processes to combine different gases, different pressures, extended times, and different pH levels to create flavor profiles uniquely his own.
This is the gold standard of the Carbonic Maceration process. These coffee cherries were put in a tank full intact, and pumped with CO2, followed by a fully-washed fermentation and drying process.
We taste notes of Overly-Sweet Apricot, Fruit Punch, and Cocoa..
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.33
Extraction: 19.95%Vivid has a relatively unique processing method, being a natural CM washed. This means it was carbonically macerated in cherry and then mechanically washed and dried as a washed coffee. The result is similar in profile to Echo, but with more tropical notes like fruit punch. It features a lot of sparkling acidity paired with a more fruity sweetness than you would expect out of a washed coffee. The juicy quality of the mouthfeel comes through even at a 20g dose, so no need to up-dose this one.
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Dose: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.45
Extraction: 20.50%
The Villa Betulia Sidra dialed really quickly for us. We found the best dial to be a grind size around neutral combined with a 21g dose to produce a TDS of 1.45% and extraction of 20.5%. In general, I’m noticing that Sidra varieties taste great with a 21g dose. The higher dose amplifies the fruity and candy notes. This coffee tastes like candy when dialed well and should have a long, sweet, juicy aftertaste.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.45
Extraction: 20%
This coffee is a fantastic expression of a “classic” gesha flavor profile. You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:12
TDS: 1.39
Extraction: 19.8%
This coffee is a washed CM coffee, so you should expect high levels of acidity and sweetness that balance each other well, while the tasting notes are relatively delicate. Similar to Terroir, this coffee presents with a lot of floral notes, but features more sweetness in comparison. It should have a nice sparkling acidity alongside syrupy fruit, but subtle fruits like peach. Be sure to adjust your dial until you’re perceiving that lingering sweetness in the cup.
