PRODUCER Jamison Savage
FARM Finca Deborah
REGION Volcán, Chiriquí, Panama
ALTITUDE 1900- 2000MASL
VARIETY Green Tip Geisha
PROCESS Nitrogen-Macerated anaerobic natural
Finca Deborah sits high on the western flank of Volcán Barú, among the highest farms in Panama. Jamison Savage left a New York finance career in 2008 to farm here, running the estate on solar power with no chemical inputs. Nirvana is his nitrogen-macerated natural: fermenting whole cherries in an inert atmosphere slows everything down, so the fruit turns jammy and vinous while the Geisha florals stay intact. Process Whole ripe cherries are sealed in tanks flushed with nitrogen for an extended, low-oxygen fermentation, then dried in the fruit on raised beds for around 20 days.
FLAVOUR NOTES: Champagne, Raspberry, Lychee and Peach Tart
The coffee Jack Simpson took to 2nd at the 2024 World Barista Championship.
Cup Score : 90+
Coffea Circulor scored it as 94.5
Nirvana starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected fora second time before depositing them inside hermetically sealed tanks. These tanks will be flushed, periodically with Nitrogen throughout the duration inside the tanks to evacuate any residual oxygen remaining and to create an anaerobic environment whereby the fermentation process may be extended and flavors enhanced. The cherries are tanked for an extended period in excess of 50 hours with constant monitoring and cataloging of both PH and temperature. It is critically important strict parameters are maintained otherwise the coffee may fall outside the set parameters and develop unwanted or “off” flavors. Periodic, infusions are administered to ensure the tank remains stable and the fermentation kept within expectable limits. Ambient temperatures are monitored and controlled to ensure linearity throughout the processing. After the required time inside Nitrogen infused tanks, the coffee is removed and placed on shaded, raised, African beds. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters. After approximately 20 days and the coffee has been dried toapproximately11%,it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah's quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it's shell or parchment. After the requisite rest the coffee is hulled, and sorted by size, density, and color.
PRODUCER Jamison Savage
FARM Finca Deborah
REGION Volcán, Chiriquí, Panama
ALTITUDE 1900- 2000MASL
VARIETY Green Tip Geisha
PROCESS Nitrogen-Macerated anaerobic natural
Finca Deborah sits high on the western flank of Volcán Barú, among the highest farms in Panama. Jamison Savage left a New York finance career in 2008 to farm here, running the estate on solar power with no chemical inputs. Nirvana is his nitrogen-macerated natural: fermenting whole cherries in an inert atmosphere slows everything down, so the fruit turns jammy and vinous while the Geisha florals stay intact. Process Whole ripe cherries are sealed in tanks flushed with nitrogen for an extended, low-oxygen fermentation, then dried in the fruit on raised beds for around 20 days.
FLAVOUR NOTES: Champagne, Raspberry, Lychee and Peach Tart
The coffee Jack Simpson took to 2nd at the 2024 World Barista Championship.
Cup Score : 90+
Coffea Circulor scored it as 94.5
Nirvana starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected fora second time before depositing them inside hermetically sealed tanks. These tanks will be flushed, periodically with Nitrogen throughout the duration inside the tanks to evacuate any residual oxygen remaining and to create an anaerobic environment whereby the fermentation process may be extended and flavors enhanced. The cherries are tanked for an extended period in excess of 50 hours with constant monitoring and cataloging of both PH and temperature. It is critically important strict parameters are maintained otherwise the coffee may fall outside the set parameters and develop unwanted or “off” flavors. Periodic, infusions are administered to ensure the tank remains stable and the fermentation kept within expectable limits. Ambient temperatures are monitored and controlled to ensure linearity throughout the processing. After the required time inside Nitrogen infused tanks, the coffee is removed and placed on shaded, raised, African beds. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters. After approximately 20 days and the coffee has been dried toapproximately11%,it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah's quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it's shell or parchment. After the requisite rest the coffee is hulled, and sorted by size, density, and color.
