Panama Finca Deborah Lot ECHO (2021 crop)
Jasmine, Lemon, bergamot, blueberry, lavender, tangerine, tea rose, white wine, cranberry
Echo was recently used to place 2nd in the World Barista Championship 2019.
The Echo process is initiated 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.
Post pulping, cascara - the skin of the coffee cherry - is added into the tank and mixed within the freshly pulped coffee. The coffee is then 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 processing and CO2 infused, periodically.
After the required time inside the CO2 infused tanks, the coffee and cascara are removed, rinsed in freshwater to remove any residual fruit, coffee is removed and placed on shaded, raised African beds.
When the coffee has dried of about 11%, it’s then packed into grain-pro bags and stored in Bodega where the climate is stable. The ‘reposo’ (seasoning) is very critical to Finca Deborah’s quality control. After the requisite rest, the coffee is hulled, sorted by size, density, color, and shape.
Finally, the coffee is lightly vacuum packed and boxed for export.
Arranged by our dear friends Jamison and Leslie of Savage Coffees.
|Variety||Geisha Green Tip
|Proc. Method||Cascara infused CM Washed|
・Current stock within 14 days of roasting or reserve for the next batch.