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Panama Finca Deborah Afterglow Geisha Natural Coffee

(earns 115 Taste Points)
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Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Nuts And Spice Flavours / Notes
Nuts & Spice
Plants And Vegetables Flavours / Notes
Plants & Vegetables
Blackberry Cherry Cinnamon & Nutmeg Cookie Fudge & Toffee Lavender Tangerine & Orange
Flavours & Notes
Quick Details
Origin(s): Africa (Multi Regions) Australia Panama
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Cupping Score: 90+ / 100. A superb coffee You can score this one...
Processing Method: Natural
Roast Profile: Omniroasted for both filter and espresso
Altitude: 1801 - 2200 masl
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground?
Are there any specific product benefits?
Panama Finca Deborah Afterglow Geisha Natural Coffee

This coffee has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors.

Deborah’s geisha grows slowly on beautiful, 8 year old trees and at extreme altitude. This allows the coffee to develop its unique and complex flavor profile. Harvest season occurs in February-May. Harvesting is assisted by BRIX meter, cherries are scrutinized by color and defects, then laid out on clean, raised, African beds to ensure consistent and slow drying.

Processing protocol development by Jamison Savage of Finca Deborah which required meticulous and complex execution by Jamison. Drying of the cherries takes place on the 3 layered beds. Each bed has a separate function. In the first stage, after picking, the cherries were placed on the highest bed for 5-7 days. Here, the sun’s rays are the strongest in order kill bacterial activity. The second stage, the cherries continue to dry for 10 days. This stage develops the sweetness. The third and final stage, the cherries are moved to the lowest and coldest bed for 3-5 days to reach a moisture level of 11%. The coffee is then tested for water activity, tasted and vacuum packed.

  • SCA Score - 95/100
  • Notes - Lavender, Orange, Toffee, Cinnamon
  • Producer - Jamison Savage
  • Country - Panama
  • Region - Volcán, Chiriquí
  • Altitude - 1950 masl
  • Varietal - Geisha, Green Tip
  • Process - Natural
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A premium home-brewed coffee is still less expensive than a cafe

Issue: With the continuing economic uncertainty that COVID brings, many are choosing to tighten the purse strings and are replacing luxuries with cheaper, more basic products.For more: Comunicaffe International
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