Finca Deborah Natural Gesha 3-Pack
$99.99

THIS IS A PRE-ORDER PRODUCT ONLY

ROASTING AUGUST 1, 2021

ONLY 10 UNITS AVAILABLE


3 x 40g bags of Natural Process 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.

’Afterglow’ Natural Gesha

Afterglow is a traditional natural Geisha. There is no intentional fermentation stage on this coffee. Cherries are harvested in peak ripeness, sorted and taken to dry in shaded raised beds, where it will remain away from UV light until ideal moisture levels are achieved.

‘Interstellar’ Inoculated Natural Gesha

Interstellar is described by Jamison as an extended duration, experimental yeast composition combined with anaerobic properties making it one of the most technical processes to execute. Ultra-ripe whole cherries are placed inside stainless steel tanks and a yeast inoculation is added. The cherry spends over 150 hours in the yeast bath. Once the targets are met, the coffee is placed in shaded raised beds, where it will remain away from UV light until ideal moisture levels are achieved.

‘Nirvana’ Nitrogen Anaerobic Gesha

Nirvana is a nitrogen macerated natural Geisha. To Jamison, this means that the cherries are harvest nearing overripe, reading 24+ BRIX. They're hand selected, then placed into a sealed stainless steel tank for an extended period of time, with Nitrogen periodically infused into the tanks, while monitoring PH and a cool temperature. Once the targets are met, the coffee is placed in shaded raised beds, where it will remain away from UV light until ideal moisture levels are achieved.