Finca Deborah Elipse

 Origin: Panama - Chiriqui 

Farm: Finca Deborah 

Altitude:  2000 m

Variety: Gesha 

Process: Natural nitrogen macerated - Washed Finish

Process

Cherries are selectively harvested at advanced ripeness, measuring 20–22° Brix, and carefully sorted before fermentation. Whole cherries are placed into hermetically sealed tanks, which are flushed with nitrogen to create an oxygen-free environment. The coffee undergoes nitrogen maceration for approximately 100 hours, with temperature and pH closely monitored throughout the process to ensure stability and control.

Once fermentation is complete, the cherries are mechanically depulped and fully washed, removing all remaining mucilage. Drying then takes place on three-level African raised beds within a climate-controlled drying room, allowing for a slow and even reduction of moisture.

Drying continues for approximately 15 to 20 days until the coffee reaches a final moisture content of around 11%. The coffee is then rested in parchment under stable conditions to allow full stabilization before undergoing density, size, and visual sorting. Final preparation includes careful packing under light vacuum to preserve freshness and integrity.