Finca Deborah Terroir

Origin: Panama - Chiriqui 

Farm: Finca Deborah 

Altitude: 2000 m

Variety: Gesha 

Process: Washed

Process

Cherries are selectively harvested at advanced ripeness, measuring 20–22° Brix, then mechanically depulped shortly after picking. The coffee undergoes a complete washed process, with fermentation kept intentionally short and tightly controlled to avoid any process-driven flavor dominance.

Drying is carried out slowly on three-level African raised beds within a climate-controlled drying room. The parchment is first placed on the upper beds to remove surface moisture, then progressively moved to lower, more shaded and cooler levels to complete drying evenly. Airflow, temperature, humidity, bed depth, and agitation are carefully managed throughout the process.

Drying continues until the coffee reaches a final moisture content of 10.5–11%. The coffee is then rested in parchment for up to 90 days, allowing full stabilization before undergoing density, size, and color sorting. Final preparation includes careful packing under light vacuum to preserve freshness and structure.