Finca Deborah Interstellar
- Stewed Cherries
- Rose Tea
- Ripe Blueberry
Multi-variable yeast inoculated natural, slow shade dried for up to 30 days to capture every possible nuance of flavor. A highly complex, sweet, juicy expression overflowing with distinguished character. This is a natural coffee of the highest order designed for those seeking an unforgettable coffee experience.
Interstellar starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks with a yeast inoculation strain added. The cherries marinade in this yeast bath for more than 100 hours allowing the yeast to consume a large portion of the fruit within the cherries. Also during this time the coffee grains are absorbing the high fruit notes and floral aromatics. The purpose of adding this yeast strain is to enhance aromatics, elevate acidity, and induce more body in the cup.
After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three tiered, raised, African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage. The coffee is consistently agitated throughout the day to allow consistent drying within the grain and to prevent any possibility of a mold bloom.
After approximately 20 days in dry-house the coffee and it has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah’s quality control and provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it’s shell or parchment. The coffee is then hulled, and sorted by size, density, and color.
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