This coffee is a take on the washed process, without fermentation, highlighting clarity to the already vibrant Gesha variety to showcase some of the wildest and nuanced profiles.

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.

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

Our Brewing Recommendation:

Dose: 21g

Ratio: 1:17

Grind: Coarse

Bloom: 1:2 for 30s

Total Brew: 3:15

TDS: 1.45

Extraction: 20%

This coffee is a fantastic expression of a “classic” Gesha flavor profile. You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, pay special attention to avoiding over-extraction, especially since Gesha coffees can have a tendency to brew slowly. The extra 1 gram