Finca Deborah - Symbiosis

Description

MEET THE PRODUCER | More than a decade ago, Jamison Savage left the United States and his career in finance to pursue specialty coffee production in the Panamanian forest. That genuine leap of faith has certainly paid off, due in large part to Jamison's relentless pursuit of excellence and insistence on innovation. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three of the top spots last year going to competitors who used one of Jamison's coffees. Today, Jamison is considered one of the most prolific coffee producers in the world—and one sip of this uniquely processed Gesha lot will likely have you nodding your head in quiet agreement. WHAT MAKES IT SPECIAL | Finca Deborah sits at 1900 meters above sea level, making it one of the highest elevation farms in the Volcán region of Panama. The Gesha trees grown here seamlessly integrate into the surrounding cloud forest. The ecosystem has a consistently high humidity, while temperatures at night can cool dramatically. These lower temperatures slow the maturation of the coffee cherry and drive more sugars out of the tree and into the cherry, making for a more complex and sweet cup. The farming operation coexists with this ecosystem by avoiding the use of pesticides or other chemicals that could interrupt the diverse and often rare wildlife that call the area home. Additionally, all picking is done by hand and the processing operation is powered by on-site solar energy production. TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries undergo two rounds of quality sorting before being placed in hermetically sealed tanks. Here, they are left to ferment without oxygen for a staggering 100 hours, during which time the temperature and pH of the anaerobic environment is regularly monitored. After fermentation, the coffee is spread out on Jamison’s proprietary three-tier, African-style drying bed in a carefully controlled drying house for approximately 20 days, or until the coffee reaches 11% moisture. Finally, the coffee is packed into GrainPro sacks and left to rest and stabilize in a cool bodega before eventually being pulped and sorted.  TAKE A SIP | When hot, this coffee is big and intense, with complex florals on the nose and so much fruit in the cup (think: raspberry, mango, passion fruit). It’s decidedly wine-like at this temperature, with a finish like cocoa.  As the coffee approaches a pleasantly warm temperature, acidity ticks upward and flavors become more vibrant and fresh. Passion fruits prevails alongside other tropical fruits. Here, it reminds us of a chilled natural red wine, and the finish is reminiscent of craft chocolate.  When cool, this coffee becomes so vibrant and juicy. Acidity and florality are each turned up to eleven, reminding us of hibiscus lemonade. An underlying supporting sweetness helps to balance all that big, citric acidity. At this temperature, variety characteristics shine. From the first sip to the last, this coffee is a real masterclass in coffee fermentation, showcasing the very best outcomes in anaerobic processing alongside the most beloved characteristics of the Gesha variety. It’s an incredibly difficult needle to thread, and Jamison has done so beautifully. Origin | Volcán, Chiriqui, Panama Producer | Jamison Savage Farm | Finca Deborah Process | Extended Anaerobic Natural Variety | Gesha Elevation | 1900 MASL