📍 New Coffee Release 📍
PANAMA IRIS ESTATE
" TERROIR "
Green Tip Geisha
Washed
Three - Tiered bed slow dried
Jasmine • Citrus • White peach • Cane sugar
About Iris Estate
Finca Iris Estate is the latest farm project that began with three very talented coffee professionals who each had a clear vision about where they wanted coffee to go. They believe that specialty coffee should reflect the terroir in which beans grow and not be a representation of processing styles, and this is how we find the perfect cup. To begin this catalogue of terroir representation, producer Jamison Savage planted several different varietals across the Estate at varying altitudes but did not remove or adjust any part of the natural landscape or forest to do so. He believes that we should do as little work as possible to the ecosystem at the farm, as this allows the coffee cherries to fully express all the natural flavours and elements that exist within its area. With this ethos in mind, Finca Iris Estate is blossoming into a representation of how super specialty coffee growing can be, and it is the three producers’ goal to share as much of this work with the wider world as possible.
Processing Details
- Cherries are meticulously harvested perfectly ripe at a reading of 20-22°Brix o Beans are de-pulped mechanically before being thoroughly washed
- Beans are taken to the drying house at Finca Deborah and spread out on the top level of the three tier, raised African bed system for a few days where exteroir and superficial interoir moisture is removed
- Beans are then moved to the second tier for most of the drying period under the shade of the top tier
- Beans are moved to the bottom level for final drying stage in the shaded and cooler area of the drying room
- Beans are maintained at a specific depth of layering to prevent over-fermentation
- The Finca Deborah drying room controls temperature, heat, humidity and airflow to ensure beans have optimal conditions to enhance the best flavours
- Cherries are consistently agitated throughout the day during the first several days to enable consistent drying and to prevent mouldo Slower, labourious, and methodical drying processes prove essential to allow the coffee to absorb layered, natural and complex flavours
- Moisture content is reduced to 10.5-11%
- Beans are stored in parchment and placed in grain-pro bags that are stored in bodega for up to 90 days
- This "reposo" or rest period allows the coffee to stabilise and equalise its humidity levels
- Beans are then hulled and selected for density, size, shape and colour before being lightly vacuum sealed ready for export
Available in 100g bag / 1,750 baht