Variety: gesha (iridescence)
Process: carbonic maceration washed
Flavor impression: jasmine, ripe peach, orange blossom
Net weight: 100 grams
Resting: 30 days from roast
Best before: 90 days from roast
Iridescence is one of the earliest gesha lineup where Jamison Savage adopted carbonic maceration (cm) method to produce competition grade coffees in Volcán, Chiriquí. The Savage family moved to Panama in 2008 and established the renowned Finca Deborah, an extreme elevation farm (over 1,900 masl) dedicated to cultivating the exotic gesha variety. They have been the forefront of coffee flavor development and were the first to implement advanced processing techniques.
Although Panama gesha is a variety that can shine even with traditional processing methods, the biggest success of Iridescence lies in the cm washed processing that "enhances" its intrinsic characteristics rather than "modifies" them. It involves placing ripe cherries in sealed stainless steel tanks that are filled with carbon dioxide to create an oxygen-free environment.
With careful temperature and pH monitoring during the fermentation process followed by controlled drying on raised beds, the coffee results in an exceptionally aromatic profile with jasmine and orange blossom notes. Kumquat-like acidity is crisp, complex and balanced by white peach sweetness.
Variety: gesha (iridescence)
Process: carbonic maceration washed
Flavor impression: jasmine, ripe peach, orange blossom
Net weight: 100 grams
Resting: 30 days from roast
Best before: 90 days from roast
Iridescence is one of the earliest gesha lineup where Jamison Savage adopted carbonic maceration (cm) method to produce competition grade coffees in Volcán, Chiriquí. The Savage family moved to Panama in 2008 and established the renowned Finca Deborah, an extreme elevation farm (over 1,900 masl) dedicated to cultivating the exotic gesha variety. They have been the forefront of coffee flavor development and were the first to implement advanced processing techniques.
Although Panama gesha is a variety that can shine even with traditional processing methods, the biggest success of Iridescence lies in the cm washed processing that "enhances" its intrinsic characteristics rather than "modifies" them. It involves placing ripe cherries in sealed stainless steel tanks that are filled with carbon dioxide to create an oxygen-free environment.
With careful temperature and pH monitoring during the fermentation process followed by controlled drying on raised beds, the coffee results in an exceptionally aromatic profile with jasmine and orange blossom notes. Kumquat-like acidity is crisp, complex and balanced by white peach sweetness.