Aril Geisha · Finca Deborah

Description

Bright, aromatic and beautifully layered, this cup bursts with nectarine, maracujá and ripe raspberry, lifted by a sparkling citric acidity. A silky, refined body carries the vibrant fruit with elegance, finishing clean and precise, with remarkable clarity and the unmistakable elegance of Finca Deborah. Finca Deborah Aril is cultivated high in Volcán, Chiriquí, Panama, at over 6,200 feet above sea level, where volcanic soils, cloud forest cover, and cool nights slow cherry maturation and enhance flavour complexity. The Aril process is a hybrid method combining extended natural carbonic maceration with a washed finish: carefully selected, fully ripe Geisha cherries are sealed in tanks, flushed with nitrogen, and fermented under controlled temperature and pH to promote aromatic development. Following fermentation, the cherries are washed and pulped, then dried across three stages of raised beds — beginning in full sun, moving to intermediate exposure, and finishing in cool shade — until reaching around 11% moisture. The coffee is then rested to stabilise and refine the cup profile. Deborah's soils are volcanic, very organic, and nutrient-rich, making them ideal for coffee cultivation at extreme altitudes: The extreme altitude and low temperatures slow down the trees' metabolism, allowing them to press more sugar into the cherries during production. Additionally, Deborah has ideal rainfall amounts, averaging 2200 mm per year. This is an excellent environment for growing any coffee variety, but one of the most complex coffee varieties in the world, Geisha, not only grows successfully here but also thrives excellently. No pesticides or herbicides are used on Jamison's farms. Jamison Savage Jamison's tireless pursuit of perfection has made him a pioneer in coffee production and a world-leading producer of premium coffees. Inspired by the wine industry, he has brought forth different characters on each of his award-winning farms through variety, terroir, and advanced fermentation. He was one of the first to successfully develop carbonic maceration and anaerobic processing of coffee, sparking a worldwide revolution in coffee processing. On the farms, Jamison combines natural and organic fertilizers with a special mineral mix to promote the overall health of roots, leaves, and trees. Herbicides and pesticides are strictly prohibited. This holistic, sustainable approach to cultivation, combined with the latest technological methods, makes him one of the most impressive premium coffee producers in the world, as evidenced by numerous awards and accolades that repeatedly confirm his avant-garde approach to coffee.