Finca Deborah Symmetry

Origin: Panama - Chiriqui 

Farm: Finca Deborah 

Altitude:  1900 m

Variety: Gesha 

Process: Carbonic Maceration - Natural

Symmetry is the most fermentation-focused coffee we offer at Datura, representing the culmination of Jamison's years of meticulous experimentation and innovation in processing techniques. This unique coffee pushes the boundaries of what fermentation can achieve, delivering an exceptionally intense aromatic profile. The cup reveals a rounded and full mouthfeel, with a syrupy body that carries an impressive fruit intensity. It is beautifully complex, super sweet, with lots of layers.

Process:

Harvesting perfectly ripe Gesha cherries reading 21-24 on BRIX meter is the prerequisite for
SYMMETRY. Cherries are carefully selected for a second time before depositing them inside
hermetically sealed tanks. The cherries remain in tanks for more than 50 hours where temperature
and PH are carefully monitored and cataloged throughout the day. It is critically important these
variables stay within their respective tolerance ranges, otherwise unwanted flavor notes will
quickly emerge and the coffee spoiled.
During this controlled, extended fermentation CO2 is periodically infused, purging the tank of its
existing atmosphere and maintaining a clean, anaerobic environment. 

After spending the extended time inside the sealed tanks, the coffees are removed then placed
on a three tiered, raised, African bed system designed by Jamison. The coffee spends the
majority of its drying cycle shaded. Jamison’s slow-drying technique extends drying time, further
permitting the grain to absorb high fruit notes while maintaining consistent humidity in the coffee.
Temperature and airflow are carefully controlled inside the dry house and maintained within strict
parameters. The coffee is constantly agitated throughout the day further contributing to
consistent, even drying.

After approximately 25 days on raised African beds, the coffee has been dried to approximately
11%. It is then bagged in grain-pro and stored in bodega where temperatures are cool and stable
for up to 60 days.