Limited Edition: Finca Deborah Nirvana

Limited Edition: Finca Deborah Nirvana

Produced by Finca Deborah in Panama, this Geisha was used by Australia's Jack Simpson to achieve second place in the World Barista Championship 2024.

We've also paired this coffee with the coffee that placed first in the same competition - the Finca Deborah Elipse - take a look at the Finca Deborah Geishas double pack and the Finca Deborah Elipse below.

• Limited Edition: Finca Deborah Geishas — Elipse + Nirvana
• Limited Edition: Finca Deborah Elipse

Post-harvest Process - Carbonic Maceration, Natural

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 extended fermentation, the cherries were shade-dried in 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 are moved to a cool storehouse to stabilise and rest before preparation for shipment.