Echo Geisha · Finca Deborah

Description

This experimentally prepared Geisha is particularly floral, elegant, and delights with its peach sweetness, offering a rounded apricot mouthfeel and tasting like sweet nectar. It has a medium body with an intense aftertaste and is aptly named "Echo." The extremely elaborate processing begins with the harvest of fully ripe Geisha cherries with values of 21-24 on the BRIX scale. Before processing, the coffee cherries are carefully sorted twice. After sorting, the cherries are depulped, separating the pit from the pulp, leaving only a small part of the fruit on the pit (bean). A certain amount of cascara (the skin of the coffee cherry) is added to the tank and mixed with the freshly depulped coffee beans. This mixture is then stored in a closed tank for over 50 hours, constantly monitored and adjusted if necessary. The pH value, temperature, and CO2 content are the most important parameters that must be carefully monitored during this time. The ambient temperature is also strictly controlled and managed to ensure the linearity of the processing. After the required time in the CO2 tanks, the coffee and cascara are removed, rinsed with fresh water to remove all pulp residues, and then placed on a shaded African drying bed designed by Jamison. Direct sunlight is avoided here, as intense UV radiation and heat can cause cracks in the parchment. Temperature, warmth, and humidity are controlled in the drying chambers and kept within certain parameters to develop the ideal coffee. Finca Deborah, one of the most famous, highest, and most remote Geisha farms in the world, is shrouded in rainforest clouds most of the year. Deborah's soils are volcanic, very organic, and nutrient-rich, making them ideal for coffee cultivation at extreme altitudes: The extreme altitude and low temperatures slow down the trees' metabolism, allowing them to press more sugar into the cherries during production. Additionally, Deborah has ideal rainfall amounts, averaging 2200 mm per year. This is an excellent environment for growing any coffee variety, but one of the most complex coffee varieties in the world, Geisha, not only grows successfully here but also thrives excellently. No pesticides or herbicides are used on Jamison's farms. Jamison Savage Jamison's tireless pursuit of perfection has made him a pioneer in coffee production and a world-leading producer of premium coffees. Inspired by the wine industry, he has brought forth different characters on each of his award-winning farms through variety, terroir, and advanced fermentation. He was one of the first to successfully develop carbonic maceration and anaerobic processing of coffee, sparking a worldwide revolution in coffee processing. On the farms, Jamison combines natural and organic fertilizers with a special mineral mix to promote the overall health of roots, leaves, and trees. Herbicides and pesticides are strictly prohibited. This holistic, sustainable approach to cultivation, combined with the latest technological methods, makes him one of the most impressive premium coffee producers in the world, as evidenced by numerous awards and accolades that repeatedly confirm his avant-garde approach to coffee.