Finca Deborah Elipse

Origin: Panama - Chiriqui 

Farm: Finca Deborah 

Altitude:  1900 m

Variety: Gesha 

Process: Natural Nitrogen -Washed Finish

We’re proud to present Elipse, a coffee with a truly complex profile. Expect bright notes of cranberry and lemonade, complemented by rich blackberry and refined floral notes. This coffee once again showcases the exceptional craftsmanship of Jamison!

Process: 

After harvesting harvesting ripe Geisha coffee cherries, they are placed in stainless steal tanks with and infused  nitrogen. The function of the nitrogen is to replace the oxygen in the tanks. This phase allows better control of the cherry environment during this first stage of the fermentation process. This first operation, which lasts for approximately 50 hours, is carried out with careful control of the temperature and the pH value to avoid the development of undesirable aromas.

At the end of this first stage, the coffee is washed where the skin and the pulp of the fruit are completely removed. Next, the washed coffee is placed on the second level of a three-tiered drying bed system.

The coffee processing protocol has been developed by Jamison Savage of Finca Deborah which required meticulous and complex execution by Jamison. Drying of the cherries takes place on the 3 layered beds at various heights inside a partially sealed area. Each drying bed has a separate function. In the first stage, after picking, the cherries are placed on the highest bed for 5-7 days. Here, as the sun’s rays are the strongest in order reduce potential bacterial activity. The second stage enables the cherries continue to dry for 10 days. This stage develops the sweetness in the grain. The third and final stage, the cherries are moved to the lowest and coldest bed for 3-5 days to reach a moisture level of 11%. A small amount of the coffee is then sampled and tested for water activity, tasted and later stabilized.