October 2023
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The coffee for 40 was the Green tip Gesha from finca Deborah (1950masl), Boquete, Chiriqi, Panama. The producer Jamison Savage is really innovative and forward thinking in terms of processings at the farm. For this lot he named it as Parabolic, which was done with carefully sorted and ripe Gesha cherries. They were placed in the sealed stainless steel tanks for 100 hours in a controlled anaerobic environment. Then the cherries were depulped and dried on Jamison’s special African beds for 20 days. During this slow drying time Jamison carefully waits till the moisture content goes down to 11% to preserve all the yummy flavours.
This time Emi and Mathieu met Jamison again at SCAJ in Tokyo and brewed the coffee together – enjoyed the notes of dark cherry, strawberry jam, whisky and cacao nib!