Savage Finca Deborah Geisha Natural CM

PRODUCER Jamison Savage
FARM Finca Deborah
COUNTRY Panama
REGION Chiriqui
VARIETAL Geisha
PROCESS Symmetry, Natural, Carbonic Macerated
ALTITUDE 1900masl
FARMGATE $191.4/kg

GRAPE + KIWI + BLACK CHERRY + LAVENDER + GREEN APPLE

FARM

Finca Deborah, one of the most celebrated, highest and remote, shade-grown Geisha farms in the world, is shrouded in rain-forest cloud coverage for much of the year. Deborah's soils are volcanic, highly organic, and nutrient rich, ideally suited for extreme elevation coffee production.

The extreme elevation and reduced temperature slows the metabolism of the trees, allowing the trees to push more sugars into the cherries during production. Additionally, Deborah has ideal rainfall averaging 2200 mm per year. It is an extraordinary environment for growing any variety of coffee, but here one of the world’s most complicated varieties of coffee, Geisha, not only grows successfully but also thrives. No pesticides or herbicides are used on Jamison’s farms. 

Deborah's extreme altitude combined with its unique micro-climates, assist in keeping many harmful diseases to a minimum, thus permitting the coffee trees to focus on producing beautiful fruit instead of wasting valuable energy defending themselves from pests or diseases. Combined, these two important variables contribute greatly to Deborah's intensely sweet and highly complex cup profile.

PROCESS

Harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter is the prerequisite for SYMMETRY. Cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. The cherries remain in tanks for more than 50 hours where temperature and PH are carefully monitored and catalogued throughout the day. It is critically important these variables stay within their respective tolerance ranges, otherwise unwanted flavour notes will quickly emerge and the coffee spoiled. During this controlled, extended fermentation CO2 is periodically infused, purging the tank of its
existing atmosphere and maintaining a clean, anaerobic environment. 

After spending the extended time inside the sealed tanks, the coffees are removed then placed on a three tiered, raised, African bed system designed by Jamison. The coffee spends the majority of its drying cycle shaded. Jamison’s slow-drying technique extends drying time, further permitting the grain to absorb high fruit notes while maintaining consistent humidity in the coffee. Temperature and airflow are carefully controlled inside the dry house and maintained within strict parameters. The coffee is constantly agitated throughout the day further contributing to consistent, even drying.

After approximately 25 days on raised African beds, the coffee has been dried to approximately 11%. It is then bagged in grain-pro and stored in bodega where temperatures are cool and stable for up to 60 days.

COFFEE

Symmetry is our most extravagant coffee at Aesthete. It embodies Jamison’s years of meticulous research and innovation in processing techniques. This unique brew pushes the limits of fermentation, resulting in an exceptionally aromatic cup. The coffee offers a full-bodied, syrupy texture and intense fruity notes. It's a complex, sweet, and multi-layered experience.

ARTWORK