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Out of stock
0 ratings
$65.34
Variety
Altitude
~1925 masl

What the Brand Says

Origin: Panama Farm/Region: Finca Deborah, Volcan Tasting Notes: Mandarin, Bergamot & Orange Blossom Producer: Jamison Savage Varietal: Gesha Altitude: 1925 MASL Processing: Argon Maceration Washed Roast Profile: Omni About The Coffee: Finca Deborah is shrouded in rainforest cloud coverage for much of the year. The extreme elevation and reduced temperature slows the metabolism of the trees. These cold temperatures, reaching 10 C, permit the trees to push more sugars into the cherries during production. After the ripe Gesha cherries are harvested, they enter a carefully controlled fermentation process in argon-infused stainless steel tanks. This 50-hour journey, closely monitored for temperature and pH, ensures that only the most desirable aromas emerge. Once the cherries have reached their peak, they are washed and dried on a specialised three-tiered bed system, preserving the delicate complexities within. After the required time inside nitrogen-infused tanks, the coffee is removed and placed on shaded, raised, African beds.
Origin: Panama Farm/Region: Finca Deborah, Volcan Tasting Notes: Mandarin, Bergamot & Orange Blossom Producer: Jamison Savage Varietal: Gesha Altitude: 1925 MASL Processing: Argon Maceration Washed Roast Profile: Omni About The Coffee: Finca Deborah is shrouded in rainforest cloud coverage for much of the year. The extreme elevation and reduced temperature slows the metabolism of the trees. These cold temperatures, reaching 10 C, permit the trees to push more sugars into the cherries during production. After the ripe Gesha cherries are harvested, they enter a carefully controlled fermentation process in argon-infused stainless steel tanks. This 50-hour journey, closely monitored for temperature and pH, ensures that only the most desirable aromas emerge. Once the cherries have reached their peak, they are washed and dried on a specialised three-tiered bed system, preserving the delicate complexities within. After the required time inside nitrogen-infused tanks, the coffee is removed and placed on shaded, raised, African beds.
AXIL COFFEE · AU

Finca Deborah - Aether

$65.34

Profile

Taste characteristics

Light & tea-like
Full-bodied & creamy
Soft
Bright & acidic
Less sweet
Very sweet
Subtle bitterness
Pronounced bitterness
Conventional
Funky & novel
Roast level: Light to medium

Tasting Notes

Bergamot
Orange blossom
Mandarin

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Out of stock
0 ratings
$65.34
AXIL COFFEE · AU

Finca Deborah - Aether

$65.34

Profile

Taste characteristics

Light & tea-like
Full-bodied & creamy
Soft
Bright & acidic
Less sweet
Very sweet
Subtle bitterness
Pronounced bitterness
Conventional
Funky & novel
Roast level: Light to medium

Tasting Notes

Bergamot
Orange blossom
Mandarin
Variety
Altitude
~1925 masl

What the Brand Says

Origin: Panama Farm/Region: Finca Deborah, Volcan Tasting Notes: Mandarin, Bergamot & Orange Blossom Producer: Jamison Savage Varietal: Gesha Altitude: 1925 MASL Processing: Argon Maceration Washed Roast Profile: Omni About The Coffee: Finca Deborah is shrouded in rainforest cloud coverage for much of the year. The extreme elevation and reduced temperature slows the metabolism of the trees. These cold temperatures, reaching 10 C, permit the trees to push more sugars into the cherries during production. After the ripe Gesha cherries are harvested, they enter a carefully controlled fermentation process in argon-infused stainless steel tanks. This 50-hour journey, closely monitored for temperature and pH, ensures that only the most desirable aromas emerge. Once the cherries have reached their peak, they are washed and dried on a specialised three-tiered bed system, preserving the delicate complexities within. After the required time inside nitrogen-infused tanks, the coffee is removed and placed on shaded, raised, African beds.
Origin: Panama Farm/Region: Finca Deborah, Volcan Tasting Notes: Mandarin, Bergamot & Orange Blossom Producer: Jamison Savage Varietal: Gesha Altitude: 1925 MASL Processing: Argon Maceration Washed Roast Profile: Omni About The Coffee: Finca Deborah is shrouded in rainforest cloud coverage for much of the year. The extreme elevation and reduced temperature slows the metabolism of the trees. These cold temperatures, reaching 10 C, permit the trees to push more sugars into the cherries during production. After the ripe Gesha cherries are harvested, they enter a carefully controlled fermentation process in argon-infused stainless steel tanks. This 50-hour journey, closely monitored for temperature and pH, ensures that only the most desirable aromas emerge. Once the cherries have reached their peak, they are washed and dried on a specialised three-tiered bed system, preserving the delicate complexities within. After the required time inside nitrogen-infused tanks, the coffee is removed and placed on shaded, raised, African beds.

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