Panama Finca Deborah Horizon

Origin

• 🇵🇦 Panama· Boquete

Tasting notes

Character

• Bright
  30
• Clean
  20

Whole beans from the Finca Deborah from Boquete in Panama. It is a hybrid yeast processed geishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., that Jamison Savage, the producer named the process Horizon. When hot, it is a bit sparking, mango, a bit fermented. When warm, it is still mango, orange, clementine. The bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is imposing and velvety. When cold it is juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., green apple, jasmine, lilac. Jamison wanted me to have this lot because he really enjoys its body. Farm : Finca Deborah Producer : Jamison Savage Country : Panama Region : Chiriqui Altitude : 2000 m Varietal : Geisha Crop : 2025 Process : Horizon is a hybrid process starting with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks with a yeast inoculation strain added. The cherries marinade in this yeast bath for more than 100 hours allowing the yeast to consume a large portion of the fruit within the cherries. Also during this time the coffee grains are absorbing the high fruit notes and floral aromatics. The purpose of adding this yeast strain is to enhance aromatics, elevate acidity, and induce more body in the cup. After the cherries spend their extended time inside the sealed tanks, the coffees are removed and pulped then placed on a three tiered, raised, African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage. The coffee is consistently agitated throughout the day to allow consistent drying within the grain and to prevent any possibility of a mold bloom. After 12+ days on the second level of the African bed system, the coffee has been dried to approximately 11%. It is then bagged in grain-pro and stored in Bodega where temperatures are cool and stable for up to 60 days. This reposo or seasoning process is critical to Deborah’s quality control and provides the coffee an opportunity to stabil