FINCA DEBORAH [NIRVANA]

This Geisha coffee from Finca Deborah in Boquete, Volcán, Chiriquí, Panama is produced by Jamison Savage at altitudes between 1,700 and 1,900 meters. The coffee undergoes Natural Nitrogen Maceration processing, where cherries at 21-24 °Brix undergo controlled nitrogen maceration for over fifty hours in hermetically sealed stainless-steel tanks, creating an anaerobic environment. After fermentation, cherries are dried on triple-tiered raised beds for approximately twenty days to 11% moisture. This coffee scored 92 on the SCA scale. The cup profile features ripe fruits, black cherry, red wine, blood orange, and whisky notes with intense complexity and depth.