Panama Geisha Washed Yeast Inoculation Morpho Coffee

(earns 180 Taste Points)
Quick Details
Flavours: Chocolate & Sugars Fruits
Notes: Black & Redcurrant Blackberry Cherry Cookie Cranberry Grape & Gooseberry
Origin(s): Africa (Multi regions) Panama
Brightness of Flavours
Balanced & Pleasing
Bright & Crisp
Smooth & Gentle
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Filter
Processing Method: Natural Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
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Panama Geisha Washed Yeast Inoculation Morpho Coffee

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 finalising with a moderate development time. This coffee has a cupping score of 93.75

- Coffee Overview -

Creativity and innovation are defining characteristics of Finca Deborah coffees. Inoculated fermentation methods in coffee could prove to be a trend, however they are standard in other industries.

Balancing innovative techniques to extract the extraordinary qualities of terroir and variety, it is the foundation of the geisha originating from Deborah. 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. We have worked many years with Jamison and particularly with his Geisha from Finca Deborah.

The coffee is deposited in hermetically sealed for more than 50 hrs. Temperatures and pH levels are monitored several times a day and cataloged to ensure the coffees stay within proper parameters. The coffee is removed and placed on a three-tiered raised African bed system and carefully dried in shaded conditions. The coffee is consistently agitated throughout the day to allow even drying within the grain.

We have also, as always with the coffees from Jamison, allowed ourselves to thoroughly analyze and inspect the temporal aspects of this particular and experimental lot. Due to this effort, availability is very limited.


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