Limited Edition: Finca Deborah Geishas — Elipse + Nirvana

Limited Edition: Finca Deborah Geishas — Elipse + Nirvana

We've paired together the two coffees that placed 1st and 2nd in this year's World Barista Championship - Finca Deborah's Elipse Geisha and Nirvana Geisha.

Indonesia's Mikael Jasin brewed the Elipse as he took home the title, Australian Jack Simpson secured second place with the Nirvana.

Both coffees were processed with the same carbonic maceration method, with the Elipse dried as a washed coffee and the Nirvana dried as a natural coffee.

These coffees are also available individually, here:

• Limited Edition: Finca Deborah Elipse
• Limited Edition: Finca Deborah Nirvana

Post-harvest Process - Carbonic Maceration

For both of these extraordinary coffees, 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.

After the extended fermentation, the Elipse 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.

The Nirvana cherries bypassed a washing stage and were sent straight to drying as a natural coffee.