Producer: Jamison Savage
Farm: Finca Deborah
Region: Volcán, Chiriquí
Altitude: 1900 m.a.s.l.
Flavour Profile: Blueberry, Orange Blossom & Chocolate
Finca Deborah Afterglow is a traditional naturally processed Geisha. Afterglow starts with a meticulous harvesting practice where only the ripest, intact, cherries are harvested with a BRIX reading over 21. These cherries are quickly brought to the dry-house for post selection on the top level of Deborah’s 3-tiered African beds system designed by Jamison Savage. While on the top level a certain depth of the cherries is required to prevent over-fermentation and off flavors. Frequent agitation of the cherries is required during the first several days in order to minimize any possible opportunity for a fungal bloom and constant monitoring of temperatures, airflow, as well as humidity inside the dry-houses are critical.
After several days in the direct sunlight the coffee is dropped to the second level bed where it is essentially shade-dried for up to 30 days. This slow, methodical, process gives the coffee grain an opportunity to absorb the layered, natural, and complex flavors provided by the sweet fruit. It is laborious and exhausting work, but it is essential to bring out the best in this special coffee.
After the coffees have been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in a bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize all while the coffee continues to absorb the sweetness and flavor Deborah Afterglow is known for.
We buy this coffee directly from Savage Coffees.
- We usually "rest" our Geisha coffee for at least a week after roast date but preferably two weeks. The reason behind this is because in our experience the full flavour profile really comes to life 1-2 weeks after roasting. -