Dear friends, thank you for bearing with us in spite of these green coffee delays. We ultimately decided to pivot and so for this quarter you are receiving the coffees we had planned an intended for Q4! As always we deeply appreciate your continued support through this passion project.
In this sub we see the return of Finca Deborah as well as the introduction of a new producer, Flying Pumas.
Jamison Savage is a producer that needs little to no introduction. His famous farm, Finca Deborah, had became particularly renowned after the barista champion from Taiwan, Berg Wu, used a geisha to win the 2016 World Barista Championship.
Our second coffee is from Flying Pumas. Our head of coffee was invited to a cupping during his trip to Panama this year where he was impressed by the quality presented by Flying Pumas. As they are located very close to Finca Deborah this became a great way to showcase the similarities of the region and contrast the nuances between neighbouring producers.
Finca Deborah: ‘Nirvana’ Geisha Nitrogen Macerated Natural
Origin: Los Pozos, Chiriqui, Panama
Nirvana is a nitrogen macerated natural Geisha. Cherries are picked to maximise ripeness and are hand selected to ensure the right quality standards are met. They are placed into a sealed stainless steel tank for an extended period of time, with nitrogen gas periodically injected into the tanks. During this time, the pH is carefully monitored and a cool temperature is maintained. Once the correct targets are met, the coffee is placed in shaded raised beds to be carefully dried until ideal moisture levels are achieved.
Flying Pumas: ‘Hummingbird’ Geisha Anaerobic Honey
Origin: Los Pozos, Chiriqui, Panama
For ‘Hummingbird’ the coffee cherries were carefully picked for peak ripeness before being rinsed to remove impurities. The whole cherries then undergo anaerobic fermentation for ~36 hours in special bags between 14-28°C. The coffee is then pulped and allowed to ferment in mucilage for ~64 hours. Afterwards, it is carefully slow dried for ~30 days to moisture content of 11%.
