Sensory Coffee Nº 1
100 grams of light roasted coffee
Roasted and sent in the end of August 2022
With a portrait of this coffee as a Fine Art Print A5 and text
DEGUSTATIONSNOTIZ Cascara, Lavender, Physialis, Melon, Lime
PRODUZENT Finca Deborah, Jamison Savage
TERROIR Volcán, Chiriquí
ANBHAUHÖHE 1950 M. ü. M.
FERMENTATION Cascara Infused Washed Carbonic Macerated
QUALITY SCORE 94.25 Punkte
INHALT 100 gr
The Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last 3 years he has employed several different techniques using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.
Jamison's coffees have won numerous titles in Barista and Brewer's Cup competitions, both national and international. In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd in the World Brewer's Cup and 5th in the World Barista Championship and most recently 2nd and 4th in the 2019 WBC, Boston.
The Echo process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly pulped coffee. The pulped coffee is tanked for an extended period exceeding 50 hours and is constantly monitored and data cataloged. PH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in the processing as well.
After the required time inside the CO2 infused tanks, the coffee and cascara is removed, rinsed in fresh water to remove any residual fruit, then placed on a shaded, raised, African bed system designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are maintained within certain parameters.
When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This seasoning process is critical to Deborah's quality control. Reposo/rest provides the coffee an opportunity to settle and equalize its moisture content as well as absorb more flavor from it's shell or parchment. After the requisite rest the coffee is hulled, sorted by size, density, color, and shape.