Savage Finca Deborah • Panama • Echo Geisha

This coffee carries the torch of a well-crafted Carbonic Maceration coffee and elevates it even further. Whole cherries are placed into tanks with cascara (coffee cherry husk) and pressurized with CO2 to create a pre-fermentation environment. It is then dried as a washed coffee without fruit. Notes of Cabernet Grape, Lychee, and Honeysuckle.

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.

Curious to know more? Read more about Jamison in The Tattered Journal

V60 Brew Recommendations:

Dose: 21g

Ratio: 1:17

Grind: Coarse

Bloom: 1:2 for 30s

Total Brew: 2:45

TDS: 1.36

Extraction: 19.15%

This coffee, a cascara-infused CM washed, has a lot of sparkling acidity similar to the cabernet grape tasting note on the label. Once the coffee has had a chance to cool slightly, you should perceive a juicy red-fruit sweetness and slightly syrupy mouthfeel. The brightness and sweetness come through better at lower extraction, hence the 19.15% recommendation and a slightly coarser grind setting.