Wild Strawberry, Rose Syrup, Tropical Fruits and Butter Croissant
This is one of the most special coffees produced by Jamison Savage: Geisha Interstellar.
The coffee grows in Panama, in Chiriqui region, at 1800 mt above sea level, in a flourishing forest with volcanic soil. Cherries are hand-picked, collected and sorted again. Then, are put into hermetically sealed fermentation tanks: these containers seal hermetically plus have a strain to add yeast during the fermentation. Cherries stay inside the yeast bath for 100 hours: in this way the yeast consumes a large portion of sugar of the fruits and coffee beans absorb high fruits notes and floral aromatics.
After the extended fermentation in sealed tanks, coffee beans are placed on special raised African beds of Jamison’s inventive where they stay for 20 days. Drying is a crucial part and therefore Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage. The coffee is consistently moved throughout the day to allow consistent drying within the grain and to prevent any possibility of mould bloom. After approximately 20 days in the dry-house, the coffee has been dried to approximately 11%, it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to Deborah’s quality control and provides the coffee with an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavour from its shell or parchment. The coffee is then hulled, and sorted by size, density, and colour and ready to be packed in 15 kg grain pro bags vacuumed sealed.
The complexity of the process is reflected in the extraordinary taste of this coffee: the incredible sweetness of wild strawberry and butter croissants is perfectly blended with delicate rose syrup and tropical fruits flavours for a coffee experience hard to forget!