Elixer · Savage Coffee

Description

Sweet, creamy vanilla muffin meets golden honey waffle richness, layered with bursts of juicy raspberry that keep everything vibrant and alive. The sweetness is generous and coating, carried by a syrupy, rounded mouthfeel, while a gentle acidity keeps the cup beautifully clean. It’s the kind of filter that feels indulgent yet effortless. Intensely sweet, balanced, and dangerously easy to keep pouring. The Farm: Don Eduardo is located in Salto, Boquete, at more than 1850M / 6000Ft. The farm is owned and operated by Savage Coffees' colleague Harold Sabin. Born into an agricultural family, Harold is a third generation coffee Producer. He has created an outstanding single estate, green-tip, Geisha farm in an unblemished, secluded forest, ideal for producing Geisha coffee. Don Eduardo coffees build upon Harold’s 10+ years with the Savage Team and reflect excellence and consistency with cupping scores easily exceeding 90 points. His coffees are now recognized around the world for their distinct profiles and layered. Process: Elixer begins with carefully hand-picked Catuai cherries grown at 1,800–1,850 MASL. Only perfectly ripe fruit, measuring 22–24° Brix, is selected. After harvest, the cherries are sorted again to ensure only the densest, sweetest fruit moves forward. They are then placed into hermetically sealed tanks for an extended fermentation of more than 100 hours. CO₂ is introduced periodically, allowing for a highly controlled, carbonic-style environment. Temperature and pH are monitored several times a day to keep the process stable and precise. During this time, the seeds slowly absorb the fruit’s aromatic intensity and high-toned sweetness, building clarity and layered complexity. After fermentation, the cherries are transferred to a custom three-tier African raised bed system. Drying takes place inside carefully managed dry houses, where airflow, humidity, and temperature are held within strict parameters. The coffee is turned consistently to ensure even drying and protect cup quality. After approximately 20 days, the coffee reaches around 11% moisture. It is then sealed in GrainPro and moved to cool, stable storage for reposo. This resting period is essential — allowing moisture to equalize and the profile to settle and integrate. Finally, the coffee is hulled and sorted by size, density, and color, ensuring a clean, precise lot ready for export.