Finca Deborah - Nirvana

Origin: Panama

Farm/Region: Finca Deborah, Volcan

Tasting Notes: Blood Orange, Black Cherry, Violet and Cacao Nibs

Producer: Jamison Savage

Varietal: Gesha

Altitude: 1925 MASL

Processing: Nitrogen Maceration Natural

Roast Profile: Omni

About The Coffee: Finca Deborah is shrouded in rainforest cloud coverage for much of the year. The extreme elevation and reduced temperature slows the metabolism of the trees. These cold temperatures, reaching 10 C, permit the trees to push more sugars into the cherries during production.

Nirvana starts with harvesting perfectly ripe Gesha cherries reading 21-24 on BRIX meter. The cherries are carefully selected fo ra second time before depositing them inside hermetically sealed tanks.

The cherries are tanked for an extended period in excess of 50 hours with constant monitoring and cataloging of both PH and temperature.

After the required time inside Nitrogen infused tanks, the coffee is removed and placed on shaded, raised, African beds.

Produced by Jamison Savage at Finca Deborah in the Volcan region of Panama, this Nirvana lot showcases the meticulous approach of one of the country’s most renowned estates. As a Gesha varietal, this coffee is often sought after for its delicate, tea-like clarity and complex aromatic profile. The producer utilizes a sophisticated nitrogen maceration natural process, a technique that falls under the broader umbrella of processing methods designed to manipulate fermentation environments to enhance specific cup characteristics.

Roasted by Axil Coffee Roasters, this selection presents a vibrant sensory experience featuring notes of blood orange, black cherry, violet, and cacao nibs. When evaluating such distinct profiles, enthusiasts often reference the flavor wheel to better categorize the interplay between the bright fruit acidity and the deeper, structural cocoa undertones. This lot serves as a compelling example of how modern processing innovations can elevate the inherent qualities of high-elevation coffee.