Iridescence Savage Coffee

Origin: Panama - Chiriqui

Farm: Savage Coffee

Altitude:  1800 m

Variety: Gesha 

Process: Carbonic Maceration - Washed

 
Introducing Jamison Savage's Iridescence, a complex and elegant coffee, combining florals and fruit hints in a harmonious cup. Expect beautiful notes of jasmine, lychee, combava, and peach. This coffee is the result of the careful attention to detail and innovative methods that make Savage stand out in coffee production.

Process:

The process starts with harvesting perfectly ripe Geisha cherries reading 22-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. It is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. Ambient temperatures are monitored and controlled to ensure linearity in the processing.

After the required time inside the CO2 infused tanks, coffee is then removed, then placed on shaded, raised, African beds where the coffees are agitated every 30 minutes and carefully monitored to ensure even drying. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures are controlled inside the dryhouses and are not permitted to exceed certain levels as excessive heat can rupture the cell walls of the coffee.

After the coffee is dried to 10.5-11% it is bagged in grain-pro and stored in Bodega for 60-90 days where temperatures are cool and stable. This seasoning process is critical to quality control. Reposo/rest provides the coffee an opportunity to settle and equalize its moisture content as well as absorb more
flavor from its shell or parchment. After the requisite rest coffee is machine milled, sorted by size and density, then hand selected for optimal quality assurance.