With six retro-design espresso bars in Oslo and Tokyo, Fuglen roast and source only the freshest coffee they can find, offering small lots as directly as possible from who they believe are the best coffee growers around the world. Roasting lightly in a true Nordic style to enhance all the good, natural flavours of coffee without adding any roasty tones, Fuglen showcases the vast difference of flavours and terroir uniqueness that the world of coffee has to offer.
Fuglen are another favourite roasters of ours who are rightly regarded as one of the world's very, very best. We're always super proud to be able to offer you Fuglen.
Jamison Savage has dedicated himself to build a next-gen facility for coffee processing in Panama with a strong environmental focus. Pesticides or toxins are not used on the farm with only natural organic fertilizers and organic weed controls used to maintain balance between the coffee trees and surrounding plants. Elevated at exceedingly high altitudes and being one of the highest and more isolated farms in Panama, the farms runs on solar power and within a harmonious ecosystem. Jamison believes that coffee trees are at their best when surrounded by the local flora and fauna. This true, holistic and sustainable approach to farming, ingenuity and creativity coupled with advanced technological practices, makes Jamison one of the most impressive high-end coffee producers in the world.
This coffee has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors. It is also constantly improving and refining the experience.
Finca Deborah is located at 1950 masl in the mountains of Volcán Chiriqui and is one of the most remote farms in Panama. The high elevation leads to lower temperatures during the nights which in turn allows the trees to push more sugars into the cherries. This gives a sweet and complex flavour profile in the coffee.
Jasmine / Black Tea / Cherry
This Geisha is processed using the washed Carbonic Maceration method - a process that has been used in the wine industry for decades. The cherries are harvested at their sweetest using a Brix meter to measure the sugar content. The ripe cherries are then pulped leaving some fruit on the grain and packed in barrels which are filled with CO2. At this stage careful attention is paid to PH, Temperature and CO2 levels.
After the required time inside the CO2 tanks the coffee is placed on raised drying beds in shade and carefully dried to a moisture content of 11%. It is then packed in grainpro bags and stored in a cool/dry bodega allowing the coffee to absorb more flavour from the parchment before being hulled and exported.
- It is advised to rest this 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.
- Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters: TDS 70-120 ppm, pH = 7.0, General hardness level <4°dH, Brewing temperature: 94-96°C / 201.2-204.8°F, Use filtered or low mineral content spring water
- 60-65 g of coffee per 1 liter of water
- 1:15 coffee to water ratio
- Pour over extraction time: 2:45 – 3:45 min
- Batch brewer extraction time: 3:30 – 4:30 min