Panama – Finca Deborah (Carbonic Maceration & Anaerobic Fermentation Natural) – Geisha/Bourbon

from: HK$ 368

Origin: Panama
Region: Volcan, Chiriqui, Finca Deborah
Varieties: Geisha / Bourbon
Altitude: 1,950m
Process: Carbonic Maceration & Anaerobic Fermentation Natural
Roasting Level: Light roast
(If you prefer other roasting level, simply drop us a note when checkout.)
Tasting Notes:
Kiwi, Pineapple, Jasmine, Apricot, Strawberry

In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries.
Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.
Picking of only dark red cherries, separated by sections of the farm. Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out. Controlled yeast activity, temperature & humidity of tanks.Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters bringing deep fruit flavours and rich mouthfeel and length to the cup.
Removed from tank and rinsed, then laid on raised beds. Drying takes typically 20-25 days.
Washed CM Selection coffees are pulped before being placed in temperature and humidity controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.

100% Arabica Coffee
Freshly Roasted Specialty Coffee in Hong Kong

Beans: Single valve zip bag.
Drip-bag: Sealed and preserved using Nitrogen.