Finca Deborah Nirvana
- Cherry Wine
- Peach Tart
- Tropical Fruits
Advanced nitrogen macerated natural anaerobic processing transforms whole cherries into a symphony of unique syrupy flavors long in finish. Complex and exciting, exotic and novel this new process pushes the boundaries of innovation and creativity through riveting sensory exploration.
Processing starts with meticulous harvesting technique when only the ripest Geisha cherries reading 21-24 on BRIX meter.
The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. They remain in the tank for more than 100 hours with Nitrogen infused to obtain anaerobic environment and create elevated aromatics, incomparable complexity & sweetness and ripe, structured acidity.
Finally, cherries are dried for approximately 20 days in controlled environment of a dry house sitting on three level drying beds. Temperature, humidity and airflow are controlled to assure consistency of a drying process and cleanliness of a cup.
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