PANAMA Finca Deborah Geisha Washed Yeast Inoculation Morpho

SYNOPSIS

Creativity and innovation are defining characteristics of Finca Deborah coffees. Inoculated fermentation methods in coffee could prove to be a trend, however they are standard in other industries.

Balancing innovative techniques to extract the extraordinary qualities of terroir and variety, it is the foundation of the geisha originating from Deborah. For this harvest, the natural geisha is a combination of yeast factors. The cherries for this process were carefully selected to undergo an experimental yeast inoculated process. The cherries were picked with a focus on darker color attributes and higher BRIX readings to enhance the perception of fruit notes and intense sweetness. Fermenting the coffee involves surrounding it with microbes. Furthermore, parameters such as temperature, exposure time and drying were thoroughly studied although past expertise was solidly used to target the expected and the final goal. We have worked many years with Jamison and particularly with his geisha from Finca Deborah.

We have also, as always with the coffees from Jamison, allowed ourselves to thoroughly analyze and inspect the temporal aspects of this particular and experimental lot. Due to this effort, availability is very limited.

Arranged by our dear friends Jamison and Leslie.

CONTRIBUTION, MITIGATION AND ADAPTATION

Given the opportunity to investigate how yeast inoculation can ‘morph’ the set of aromatic and flavor components of a Geisha, we have transformed the expectancy of Deborah’s classic washed profile to a sensory experience which is a marriage between an utterly delicate Kenyan variety and a Panamanian Geisha.

BREWING RECOMMENDATIONS

Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

Made by Panama

Finished in Scandinavia