Finca Deborah Echo
- Blood Orange
- Strawberry Jam
Building upon the washed carbonic maceration process, a dose of cascara (coffee fruit) is added to the tanks providing a slightly more fruit forward cup while maintaining balance and transparency. Echo is highly floral on both the nose and in the cup.
The Echo process starts 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.
The pulped coffee is 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 the processing as well.
After the required time inside the CO2 infused tanks, the coffee and cascara is removed, rinsed in fresh water to remove any residual fruit, then placed on a shaded, raised, African bed system designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are maintained within certain parameters.
When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This seasoning process is critical to Deborah’s quality control. Reposo/rest provides the coffee an opportunity to settle and equalize its moisture content as well as absorb more flavor from it’s shell or parchment. After the requisite rest the coffee is hulled, sorted by size, density, color, and shape.
To fully express Savage Coffees’ potential we recommend brewing them with care and attention to details.
Water makes up 90 to 98.5% of brewed coffee. It’s important to use only fresh, filtered and soft water to fully extract flavors & keep your equipment reliable for years. We recommend the following water parameters:
- TDS 70-120 ppm
- pH = 7.0
- General hardness level <4°dH
- Brewing temperature: 94-96°C / 201.2-204.8°F
- Use filtered or low mineral content spring water
- After opening keep your beans in air-tight container. Do not keep them refrigerated.
- Our coffees taste great in wide range of brewing methods (pour over, immersion, batch brew, espresso.)
- For espresso, always flush the group head before extracting the coffee, and for filter brewing rinse paper filter in your brewer with hot water prior to extracting the coffee.
- Grinding setup will vary depending on the method of extraction & desired cup profile.
- For espresso we recommend using precision baskets & shower screens for optimal extraction.
- 60-65 g of coffee per 1 liter of water
- 1:15 coffee to water ratio
- Pour over extraction time: 2:45 – 3:45 min.
- Batch brewer extraction time: 3:30 – 4:30 min.
- Dose: 19-21 g
- Yield: 50-55 g
- Time: 24-27 s