Savage Finca Deborah • Panama • Vivid Geisha

This is the gold standard of the Carbonic Maceration process. These coffee cherries were put in a tank fully intact, and pumped with CO2, followed by pulping and drying as a washed process/

Cupping at Finca Deborah for the first time was one of those moments I crave in coffee, where you experience “new” like you haven’t even imagined. The quality level is extremely high and the flavor profiles are unlike anything I had tasted to that point.

There are no words that fully convey how delightful Geisha coffee from Finca Deborah is. Jamison Savage has taken the queen of varieties and married her to wine processing, producing some of the most wildly beautiful coffees we've ever discovered. Jamison has become one of, if not the, foremost producer of Carbonic Maceration experimental geishas in the world. He’s dialed in very unique processes to combine different gasses, different pressures, extended times, and different pH levels to create flavor profiles uniquely his own.

Curious to know more? Read more about Jamison in The Tattered Journal

V60 Brew Recommendations:

Dose: 20g

Ratio: 1:17

Grind: Neutral

Bloom: 1:2 for 30s

Total Brew: 2:45

TDS: 1.33

Extraction: 19.95%

Vivid has a relatively unique processing method, being a hybrid CM. This means it was carbonically macerated in cherry and then pulped and dried as a washed coffee. The result is similar in profile to Echo, but with more tropical notes like fruit punch. It features a lot of sparkling acidity paired with a more fruity sweetness than you would expect out of a washed coffee. The juicy quality of the mouthfeel comes through even at a 20g dose, so no need to up-dose this one.