Symbiosis Geisha · Finca Deborah
Symbiosis Geisha · Finca Deborah is a Panama · Volcan, Natural Anaerobic Extended Fermentation, Geisha coffee from Leuchtfeuer Coffee.
In stock 30+ days
Details
- Origin
- Panama · Volcan
- Process
- Natural Anaerobic Extended Fermentation
- Variety
- Geisha
- Producer
- Finca Deborah · Jamison Savage
Description
This Geisha has a distinctive flavor profile! It tastes like a funky rainbow and is one of the most complex coffees we have released so far. Throughout, we taste a lychee sweetness, then come shimmering acids from caramelized plums, and in the intense aftertaste, fine port wine notes. It is another Geisha from Panama, a country we have fallen in love with, not only because of its unique landscape and microclimate, which is excellent for coffee cultivation, but especially because of its special people. The development of our coffee "Symbiosis" begins with the careful harvest of perfectly ripe Geisha coffee cherries, which have a BRIX value of 21-24. These cherries are thoroughly sorted twice before being placed in hermetically sealed tanks. Here they remain for more than 100 hours, during which natural CO2 accumulates in the tank as the cherries begin to ferment. This creates a natural anaerobic environment. During this time, the coffee beans slowly absorb high fruit notes and aromatic properties while fermenting under controlled conditions. The temperature and pH value are monitored several times a day to ensure that these variables remain within the optimal range. After the cherries have spent several days in the sealed fermentation tanks, they are placed on a specially designed, three-tiered "African drying bed" designed by Jamison Savage. In the drying houses, temperature, heat, humidity, and airflow are carefully controlled and kept within certain parameters to avoid damage. The coffee is turned regularly throughout the day to ensure even drying of the beans and to minimize the risk of mold formation. After about 20 days in the drying house, the coffee is dried to about 11% moisture. It is then packed in so-called Grain-Pro bags and stored in a cool and stable bodega. This resting process is crucial for the quality control of Finca Deborah and allows the coffee to stabilize and balance its moisture content. Another advantage is that the coffee absorbs more aroma from the husk or parchment. Finally, the coffee is hulled and sorted by size, density, and color to ensure that only the best beans are selected for our customers. Finca Deborah is committed 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 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. The 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.