Finca Deborah Gesha 3-Pack
Finca Deborah Gesha 3-Pack Finca Deborah Gesha 3-Pack Finca Deborah Gesha 3-Pack Finca Deborah Gesha 3-Pack
$100.00

THIS IS A PRE-ORDER PRODUCT ONLY

ROASTING AUGUST 30, 2021

ONLY 20 UNITS AVAILABLE


3 x 40g bags of Gesha Variety each with its own unique cutting edge processing from the world renowned farm of Finca Deborah. 

Finca Deborah produces some of the most sought after coffees year after year. These lots are so rare that they are now sold almost exclusively through auctions.

This is an excellent opportunity to taste how processing can affect the flavour of coffee. Plus it’s a great chance to taste not 1 but 3 super high quality Gesha lots. 

From the Importer:

Jamison Savage and Finca Deborah have become synonymous with quality coffee, globally, with Finca Deborah winning prestigious coffee competitions around the world. Jamison is now pre-booking his coffees well before the season starts. 

GESHA VIVID - 40g

One of the most elegant and complex Deborah cup profiles. It is also one of the most arduous to produce. This coffee is a Natural Carbonic Macerated, Washed to finish, Gesha. After harvesting red-ripe cherries, they are promptly deposited into hermetic CO2-infused tanks. The cherries stay in tanks for more than 50 hours. The tanks are periodically infused throughout the day. PH and temperatures are also registered. Cherries are then removed from the tanks and the coffee is pulped and placed on shaded African beds to dry for up to 15 days.

GESHA INSTERSTELLAR - 40g

Interstellar starts with harvesting perfectly ripe Gesha 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 strain added into the tank to enhance aromatics, acidity, and inherent flavour attributes within the coffee. The cherries marinade in this yeast bath for more than 50 hrs allowing the yeast to consume a large portion of the fruit within the cherries.

GESHA NIRVANA - 40g

These Gesha cherries went through an anaerobic natural processing technique using a similar technique to Carbonic Maceration, though instead of charging the stainless tank with carbon dioxide, Jamison explored the use of a different inert gas, nitrogen resulting in big intensities of aromatics and flavours. This has been deemed 'Nirvana' because of the euphoric sensation it evokes.