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 gases, different pressures, extended times, and different pH levels to create flavor profiles uniquely his own. In this case he's tried a whole new process, using nitrogen rather than CO2.
Nitrogenic Maceration Geisha: This coffee carries the torch of a well-crafted Carbonic Maceration coffee and elevates it even further. It’s pulped and then placed in nitrogen-filled tanks under pressure to create a pre-fermentation environment. It is then dried as a washed coffee without fruit.
Curious to know more? Read more about Jamison in The Tattered Journal
