Coffea Circulor

Panama Finca Deborah Iris Geisha Natural Anaerobic Coffee

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Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Nuts And Spice Flavours / Notes
Nuts & Spice
Plants And Vegetables Flavours / Notes
Plants & Vegetables
Blueberry Cherry Cinnamon & Nutmeg Cookie Grape & Gooseberry Hops & Boozey Lychee Mixed Herbs Prune & Plum Raspberry Rose Strawberry
Flavours & Notes
Quick Details
Origin(s): Panama
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Smooth & Gentle
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Omniroasted for both filter and espresso
Processing Method: Anaerobic Natural
Cupping Score: You can score this one...
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 Iris Geisha Natural Anaerobic Coffee

“Iris is in the intersection of Nirvana and symbiosis." - Ivica Cvetanovski, Founder, Coffea Circulor

The cherries reserved for the iris process are carefully selected before depositing them inside hermetically sealed tanks.

Natural CO2 accumulates inside the hermetically sealed tank as the cherries ferment creating a natural anaerobic environment. During this time the coffee grains are slowly absorbing high fruit notes and aromatic qualities while fermenting under a controlled process. Temperature and pH are monitored numerous times a day to ensure these variables are maintained within their curves.

After approximately 20 days in dry-house the coffee has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This 'reposo' or seasoning process is critical to Deborah’s quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it’s shell or parchment. The coffee is then hulled, and sorted by size, density and color.

After reposo the coffee is hulled, selected for density, size, shape and color. Finally, the coffee is lightly vacuum packed and boxed for export.

  • SCA Score - 93.50/100
  • Notes - Flavor Blueberry, Purple plum, Strawberry
  • Producer - Jamison Savage
  • Country - Panama
  • Region - Volcán, Chiriquí
  • Altitude - 1950 masl
  • Varietal - Geisha, Green Tip
  • Process - Natural, Anaerobic
Shipping & Costs
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