Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
  • Load image into Gallery viewer, Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
  • Load image into Gallery viewer, Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
  • Load image into Gallery viewer, Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
  • Load image into Gallery viewer, Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused
  • Load image into Gallery viewer, Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused

Deborah Geisha ECHO Washed Carbonic Maceration Cascara infused

Regular price
2,400.00 ฿
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2,400.00 ฿
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📍  Finca Deborah Geisha 📍

ECHO 

Washed Carbonic Maceration Cascara Infused

Jasmine • Orange Candy • Citrus Peel • Sugarcane 

 

Geisha from Deborah farm is consistently producing a very consistent quality since 2016 when it was first used on the WBC and it was winning coffee for that particular year and gaining its reputation of quality coffee many years following which makes Deborah Geisha has numerously been selecting by all the competitors and roasters around the world by its intense and dominant floral tone with a great sweetness, complex and very clean cup characteristic from its own terroir at high elevation with the dedication of the owner Jamison Savage.

 The Echo process is initiated 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. A certain quantity of cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly pulped coffee. coffee is then placed into the tank for an extended period exceeding 50 hours and is constantly monitored and data cataloged. pH, temperature, and CO, levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in processing and CO, infused, periodically. After the required time inside the CO, infused tanks, the coffee and cascara are removed, rinsed in freshwater to remove any residual pulp, coffee is removed and placed on shaded, raised African beds, avoid direct sunlight as the intense UV radiation and heat can cause cracks in the parchment. When the coffee has dried of about 11%, it's then packed into grain-pro bags and finalized for shipping.