This washed CM Geisha is a clean & invigorating coffee. It represents the terroir of Finca Deborah with elegant floral & citrus notes compelled with a sparkling acidity & creamy mouthfeel developed with the Carbonic Maceration process.
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.
The process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. It is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. Ambient temperatures are monitored and controlled to ensure linearity in the processing.
After the required time inside the CO2 infused tanks, the coffee is removed, then placed on shaded, raised drying beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters.
When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This seasoning process is critical to Deborah’s 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 the coffee is hulled, sorted by size, density, color, and shape.
Jamison’s coffees have won numerous titles in Barista and Brewer’s Cup competitions, both national and international. In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd in the World Brewer’s Cup and 5th in the World Barista Championship and most recently 2nd and 4th in the 2019 WBC, Boston.
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