FINCA DEBORAH GEISHA - PANAMA (Carbonic Maceration Washed - Vivid)

Finca Deborah sits in the Los Pozos micro-region of Volcán, Chiriquí province, Panama, one of the most respected origins in the entire specialty coffee world. The slopes are surrounded by rainforest and covered by clouds for almost the whole year. The extreme altitude and the nutrient-rich volcanic soil create ideal conditions for the Geisha variety, while the low temperature slows the plant's metabolism, allowing a high sugar content to build up in the cherries. Add to that over 2,200 mm of rainfall a year and a microclimate so balanced that the plants can be grown without pesticides or herbicides.

Jamison Savage, the founder of Finca Deborah, is credited with pioneering the Carbonic Maceration process in specialty coffee, a technique adapted from the natural fermentation of wine. His data-driven, sustainability-oriented approach has led to experimental discoveries that redefine the limits of quality in the cup. His worldwide reputation is confirmed at the highest competitive level: Finca Deborah is the only farm in the world whose Geisha has ever won the World Barista Championship — Berg Wu in 2016.

The Farm

Finca Deborah has become one of the most celebrated coffee farms in the world. The extreme altitude and the unique microclimate prevent the spread of diseases and pests, letting the plants concentrate all their energy on producing exceptional fruit. The farm's philosophy puts sustainability and biodiversity first, a vision that is reflected directly in the purity and complexity of every lot it produces.

The Process — CM Natural Vivid, Washed Finish

Vivid is a hybrid process built with extreme precision. It all starts with Geisha cherries harvested at perfect ripeness, with a BRIX index of 21–24, sorted twice before processing. The cherries are placed in hermetically sealed tanks for more than 50 hours, during which pH, temperature and CO2 levels are constantly monitored, with periodic infusions to keep the fermentation controlled and linear.

What follows is what sets Vivid apart from a classic natural: after fermentation, the cherries are depulped and rinsed in fresh water, then laid out to dry on three-tier African beds, in the shade. Direct sunlight is avoided to prevent the parchment from cracking and the beans from oxidising, and temperature and humidity are strictly controlled until the coffee reaches roughly 11% moisture, at which point it is stored in grain-pro at stable temperatures. Fermentation in CO2 brings depth and complexity, while the washed finish brings clarity and precision. Together, they create an exceptional profile.