Terroir – Finca Deborah Washed Geisha
- Complex & elegant
- Notes of florals, orange, peach, tropical fruits, black tea
- Delicate, structured acidity & silky mouthfeel
Finca Deborah Terroir is the consummate representation of Panamanian washed Geisha coffee. This coffee was named Terroir because of its exquisite reflection of where the coffee was grown and processed. It reeks of it’s terroir and variety while elegantly delivering the message of cleanliness, symmetry, layered complexity, sweetness, and sparkling acidity.
Terroir starts with a meticulous harvesting practice where only the ripest, intact, cherries are harvested with a BRIX reading over 21. These Geisha cherries are quickly brought to the milling station where the fruit is removed using the latest technolog in low-water consumption equipment. After milling, the coffee is brought to the dry-house. Here the coffee is shade-dried for more than 10 days.
Terroir is a shade-dried coffee. We shade-dry this coffee as it permits the coffee to slowly release it’s moisture content without cracking the parchment or shell of the coffee thus giving the coffee protection from heat and unwanted moisture during the evening. Inside the dry-houses, careful monitoring of temperature, airflow, and humidity is critical for optimal results.
After the coffees have been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize all while the coffee continues to absorb the sweetness and flavor Deborah Afterglow is known for.
After reposo the coffees are then hulled, selected for density, size, shape, and color. Finally, the coffee is lightly vacuum packed and boxed for export to our global clients.
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