Produced by Finca Deborah in Panama, this Geisha was used by Indonesia's Mikael Jasin to win the 2024 World Barista Championship.
We've also paired this coffee with the coffee that placed second in the same competition - the Finca Deborah Nirvana - take a look at the Finca Deborah Geishas double pack and the Finca Deborah Nirvana below.
Post-harvest Process - Carbonic Maceration, Washed
For this extraordinary coffee, ripe cherries were placed into airtight tanks for 50 hours. During this time, the tanks were periodically flushed with nitrogen - removing residual oxygen created by fermentation and facilitating an anaerobic environment in which fermentation can be extended to drive development of flavour.
PH levels and temperature are monitored constantly throughout the process, so that the fermentation remains stable and within parameters defined by the intended profile for the coffee.
Afterwards, the cherries were washed and then shade-dried in dry houses for 12 days to 11% moisture content on a three-tiered raised bed system designed by Finca Deborah owner Jamison Savage.
Finally, the cherries were moved to a cool storehouse to stabilise and rest before preparation for shipment.
Recommended brewing
Best
Pour Over
Great Filter
Very good Espresso
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
How to make coffee taste better - coffee-making guide book
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
Located high up in the mountains of northern Panama, the prestige within coffee of the Volcan region is often compared to that of Bordeaux's within wine. Finca Deborah has significant influence on this reputation – coffees from the farm dominate barista competitions and are often the most sought-after lots on the planet.
The reason for this? The farm’s soil and climate play the key roles. Temperatures at Deborah can drop to as low as 10°c overnight – elongating the maturation process of the cherries.
Annual rainfall is notably high at an average of 2200mm – driving the development of flavour-carrying sugars. And under a rich, diverse canopy blanketed by rainforest cloud cover, native flora and fauna thrive.
This terroir, complemented by refined post-harvest processing techniques, enables Finca Deborah to produce a consistent stream of show-stopping coffees, positioning it as one of the world’s most prestigious coffee farms.
