Horizon Geisha · Finca Deborah

Description

This exclusive Geisha gives us a very special luxury vibe with its fine champagne acidity. It is very complex and multi-layered with an intense mouthfeel and sweet, dark fruit notes. As it cools, purple floral aromas and fine jasmine notes unfold, elegantly complementing the taste. Horizon has undergone one of the most elaborate processing methods. This began with the harvest of perfectly ripened Panama Geisha cherries with a BRIX meter value of 21-24. These cherries were sorted and selected twice before being stored in hermetically sealed stainless steel tanks. A yeast strain was added during this process. The cherries were left in this yeast bath for more than 100 hours, allowing the yeast to penetrate a significant portion of the cherry pulp, resulting in intense fruity and floral notes that were absorbed by the coffee bean. In the cup, this process will manifest as enhanced aroma, pleasantly increased acidity, and a more perceptible body. During this long-term fermentation phase, the cherries were continuously monitored and cataloged for pH and temperature levels. The team at Finca Deborah strictly adhered to set parameters to ensure that the process only preserved and enhanced the inherent sensory properties of the carefully grown and harvested Panama Geisha, without creating unwanted notes or "defects." After the prescribed time in the yeast bath, the cherries were transferred to shaded, three-tiered African drying beds in the drying house, designed by Jamison himself. Here, temperature and humidity were controlled and carefully maintained within specific parameters. The cherries were continuously turned throughout the day to ensure even drying, prevent unwanted microbial activity, and promote only the desired flavors. The cherries spent about 12 days on the drying beds before reaching the correct moisture content of approximately 11%. To protect the carefully created quality, they were packed in Grainpro bags and stored under optimal conditions of cool and stable temperatures to allow a critical process of aging and resting according to Jamison's strict end-to-end quality control protocol. During this resting phase, the moisture content of the coffee was stabilized while it continued to absorb more flavor from its parchment shell before being hulled and further sorted by size, density, and color, and finally shipped to us. Since founding his first farm, the renowned Finca Deborah, in the early 2000s, Jamison has been considered a model for biodynamic farming methods. Since 2016, he has been at the forefront of environmentally friendly, science-based alternative processing approaches with his award-winning results. With advanced processing techniques and cultivation practices that respect nature, Jamison brings out the natural sensory nuances of a coffee. For this reason, he has long been widely known, highly admired, and deeply respected by the earliest specialty coffee enthusiasts, but especially by the highest-ranking coffee competitors and lovers of coffee competitions. Finca Deborah is dedicated to growing, processing, and delivering only the highest quality coffee in the world. Finca Deborah is located at an altitude of over 1900 meters and is deeply embedded in the mountains of Volcan, where it is shrouded in dense clouds for most of the year. The plantation offers a beautiful, natural environment where rare plant and animal species thrive, and where Geisha coffee can reach its full potential under the protection of the lush rainforest. Careful monitoring of the harvest process is one of the most important steps in a long list of quality control requirements. By hand-picking only the ripest cherries and processing those that meet our high standards, it can be ensured that Finca Deborah Geisha is among the best Geisha coffees in the world.