Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that declines. Low level of energy throughout to enable the beans to develop extensively and sustain their volatile compounds finalizing with a moderate development time. This coffee has a cupping score of 96.
- Coffee Overview -
Inoculated fermentation methods in coffee could prove to be a trend, however they are standard in other industries. The coffee from this farm has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors.
Balancing innovative techniques to extract the extraordinary qualities of terroir and variety, it is the foundation of the geisha originating from Deborah. Jamison is constantly seeking new ways to develop flavor, broaden the perspective and elevate the awareness at farm level. It is a conscious journey filled with curiosity and intent. For this harvest, the natural geisha is a combination of yeast factors. The cherries for this process were carefully selected to undergo an experimental yeast inoculated process. The cherries were picked with a focus on darker color attributes and higher BRIX readings to enhance the perception of fruit notes and intense sweetness. Fermenting the coffee involves surrounding it with microbes. Furthermore, parameters such as temperature, exposure time and drying were thoroughly studied although past expertise was solidly used to target the expected and the final goal.
Limitless starts with harvesting ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks where a yeast inoculation is added. The cherries marinade in this yeast bath for more than 75 hrs allowing the yeast to consume a large portion of the sugars within the fruit. The coffee is removed and placed on three tiered, raised bed system. Temperatures, heat, and humidity are controlled inside the dry houses and carefully maintained within certain parameters. The coffee is consistently agitated throughout the day to allow homogenous drying.