Elixer is a fruity, bright & sweet Catuai coffee growing in rainforest canopy near Baru Volcano. Delicate & bright acidity is enhanced by Carbonic Maceration process bringing sweetness, and deep fruit flavors.
The Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last 3 years he has employed several different techniques using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing. Jamison’s coffees have won numerous titles in Barista and Brewer’s Cup competitions, both national and international.
The process starts with harvesting overly ripe Catuai cherries reading above 24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels.
After the required time inside the CO2 infused tanks, exceeding 100 hours, the coffee is then removed, and placed on raised African beds. The cherries are agitated every 30 minutes and carefully monitored to ensure even drying throughout the cycle. Temperatures are controlled inside the dryhouses and are not permitted to exceed certain levels as excessive heat can rupture the cell walls of the coffee. Rupture causes oils to escape into the corpus of the grain and shelf-life of the coffee to dramatically shorten.
After the coffee is dried to 10.5-11% it is bagged in grain-pro and stored in Bodega for 60-90 days where temperatures are cool and stable. This seasoning process is critical to 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 coffee is machine milled, sorted by size and density, then hand selected for optimal quality assurance.
Finally, after these precise steps, the coffee is lightly vacuum packed and boxed for export to our international 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