NEXT ROAST: TUE JUL 23 w/ CUT-OFF: MON JUL 22 @ 11PM CST

Flat $4.99 shipping fee within Continental USA. 

Information:

Producer: Jamison Savage

Farm: Finca Deborah

Region: Volcán, Chiriquí

Country: Panama

Elevation: 2,000 masl

Process: Washed

Variety: Geisha, green tip

Price Transparency: 

Direct trade with Finca Deborah via Jamison Savage

Harvest: 2024

Amount of green sourced: 88 pounds

Contract price (including transport & custom fees) : $77.80/lb

Finca Deborah – Terroir

$46.50

Only 100 available this batch, don’t miss out! 

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Terroir – Filter Competition Roast Profile

This washed Geisha from Finca Deborah exudes the essence of its terroir. Delicately roasted to preserve complex florals notes of Lily and Jasmine, with lingering bergamot notes, culminating in an elegant, smooth white tea finish.

In the bag

Cup Notes: Lily, Bergamot, and Jasmine

Your coffee will be shipped and roasted in accordance with our publicly posted roast schedule.

You may receive rested coffee that has been resting for a maximum of 2 weeks. If you prefer an un-rested bag, please include a note with your order.

Recommended Brewing:

Filter: 15:250g, 97c water, 3:30 target brew time, very low agitation pours

Time @ 0:00: 50g

Time @ 1:00: 150g (add another 1min bloom if you’re drinking early)

Time @ 1:30: 250g

Espresso: Tread on brave user

Water: Lotus Water – Bright & Juicy. 70 hardness/20 buffer

  • Use code “beancoffeelab10” for 10% off your order

Recommended drinking range:

0-7 days – fully muted sweetness, acidity, and clarity

1-5 weeks – slight increase in body and intensity

6-10 weeks – increase in intensity and complexity

10-16 weeks – increase in balance, potential reduction in sweetness

Processing:

Terroir, a washed Geisha from Finca Deborah, undergoes a precise and intricate processing protocol developed by Jamison Savage. The process begins with the meticulous hand-picking of only the ripest, flawless cherries. These cherries are then depulped and washed using state-of-the-art, low water utilization equipment.

The drying process is conducted in a climate-controlled drying house, where the coffee is carefully shade-dried on three-layered beds at various heights. Each drying bed has a specific function:

  1. First Stage: The cherries are placed on the highest bed for 5-7 days, where the strong sun rays help reduce potential bacterial activity.
  2. Second Stage: The cherries are then moved to the middle bed for 10 days, allowing the sweetness to develop in the grain.
  3. Third Stage: Finally, the cherries are transferred to the lowest and coolest bed for 3-5 days, reaching a moisture level of 11%.

This meticulous and complex execution ensures that Terroir showcases its unique terroir with complex floral notes and a smooth white tea finish.

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