{"product_id":"無題-1月24日_12-36","title":"Panama Finca Deborah Geisha Nitrogen Natural Nirvana","description":"\u003cdiv class=\"item_detail_container\"\u003e\n\u003cp class=\"main_content_result_item_list_detail text_normal\" ng-non-bindable=\"\"\u003ePanama Finca Deborah Geisha Nitrogen Natural Nirvana [About Farm] Producer Jamison Savage has dedicated over 10 years to building Finca Deborah at one of the highest, shade grown coffee estates in the Chiriqui highlands of Volcan, Panama. Jamison believes a balanced ecosystem is essential to responsible coffee production and sustainability is a key theme across his work. Every effort is taken to preserve the terroir and no herbicides or harmful chemicals are applied to the flora. The result is a breathtaking rainforest canopy where carpets of lush cover-crops run freely between the coffee trees and rare species of birds and insects abound. Finca Deborah is considered one of the worlds preeminent coffee estates. Despite it’s placement in several coveted world championship competitions, Jamison continues to experiment and search for new ways to improve his agronomy and processing. Since 2016, he collaborated with Saša Šestić on implementing washed and natural CM techniques on the farm, many of which are highly sought after today. One of the biggest concerns for Panamanian coffee farmers is security of labour. At Finca Deborah, the primary workforce on the farm is the Nobe-Bugle, and they are provided excellent living quarters, amenities, medical care and transportation, with plans for a child education building in the mix. There is room for workers to grow their own vegetables such as corn, beans, squash, banana and papaya, on the farm and there are over two dozen healthy chickens that provide eggs. The idea of community and family is incredibly important at Finca Deborah and while this all might sound standard, it is actually unusual and a direct contributor to Deborah’s skilled labour retention. We believe Jamison’s sustainable approach to farming mixed with advanced technological practices, a deep respect for nature and love of community guide him to being one of the worlds most impressive coffee producers. [About Process] Cherries are harvested when perfectly ripe, with a sugar content of 20-22 degrees. A second sorting process ensures only the finest cherries are sent to this lot, and the cherries are then stored in airtight tanks. The tanks are filled with nitrogen gas. Nitrogen-filled fermentation tanks enhance the clarity of the final cup and help maintain the cellular structure of the beans. This results in less bean breakage during milling, resulting in a cleaner, more delicate, and more refined overall profile. Temperature and pH are monitored multiple times a day to ensure desired levels are maintained. Once fermentation is complete, the cherries are spread onto a three-tiered African bed system under controlled drying conditions at Finca Debora. Finca Debora's drying rooms control temperature, humidity, and airflow to ensure optimal conditions for the cherries to develop their maximum flavor. The cherries are constantly stirred throughout the day to ensure even drying and prevent mold. Drying typically takes 20-25 days, reducing the moisture content to 11%. The beans are placed in dried fruit pods, placed in Grain Pro bags, and kept at a cool, stable temperature in the bodega. This allows the beans to absorb more of the dried fruit flavors and stabilize moisture levels. Once absorption and stabilization are complete, the coffee beans are removed from the pods, sorted based on density, size, shape, and color, and lightly vacuum-packed, ready for export. ----- [About Farm] Producer Jamison Savage has dedicated over 10 years to building Finca Deborah at one of the highest, shade grown coffee estates in the Chiriqui highlands of Volcan, Panama. Jamison believes a balanced ecosystem is essential to responsible coffee production and sustainability is a key theme across his work. Every effort is taken to preserve the terroir and no herbicides or harmful chemicals are applied to the flora. The result is a breathtaking rainforest canopy where carpets of lush cover-crops run freely between the coffee trees and rare species of birds and insects abound. Finca Deborah is considered one of the worlds preeminent coffee estates. Despite it’s placement in several coveted world championship competitions, Jamison continues to experiment and search for new ways to improve his agronomy and processing. Since 2016, he collaborated with Saša Šestić on implementing washed and natural CM techniques on the farm, many of which are highly sought after today. One of the biggest concerns for Panamanian coffee farmers is security of labour. At Finca Deborah, the primary workforce on the farm is the Nobe-Bugle, and they are provided excellent living quarters, amenities, medical care and transportation, with plans for a child education building in the mix. There is room for workers to grow their own vegetables such as corn, beans, squash, banana and papaya, on the farm and there are over two dozen healthy chickens that provide eggs. The idea of community and family is incredibly important at Finca Deborah and while this all might sound standard, it is actually unusual and a direct contributor to Deborah’s skilled labour retention. We believe Jamison’s sustainable approach to farming mixed with advanced technological practices, a deep respect for nature and love of community guide him to being one of the worlds most impressive coffee producers. [About Process] Cherries are harvested when perfectly ripe, with a sugar content of 20-22 degrees. A second sorting process ensures only the finest cherries are sent to this lot, and the cherries are then stored in airtight tanks. The tanks are filled with nitrogen gas. Nitrogen-filled fermentation tanks enhance the clarity of the final cup and help maintain the cellular structure of the beans. This results in less bean breakage during milling, resulting in a cleaner, more delicate, and more refined overall profile. Temperature and pH are monitored multiple times a day to ensure desired levels are maintained. Once fermentation is complete, the cherries are spread onto a three-tiered African bed system under controlled drying conditions at Finca Debora. Finca Debora's drying rooms control temperature, humidity, and airflow to ensure optimal conditions for the cherries to develop their maximum flavor. The cherries are constantly stirred throughout the day to ensure even drying and prevent mold. Drying typically takes 20-25 days, reducing the moisture content to 11%. The beans are placed in dried fruit pods, placed in Grain Pro bags, and kept at a cool, stable temperature in the bodega. This allows the beans to absorb more of the dried fruit flavors and stabilize moisture levels. Once absorption and stabilization are complete, the coffee beans are removed from the pods, sorted based on density, size, shape, and color, and lightly vacuum-packed, ready for export. Farm Finca Deborah Country Panama Area Volcan, Chiriqui Process Nitrogen Natural Variety Geisha Altitude 1,930 - 2,000m\u003c\/p\u003e\n\u003c\/div\u003e","brand":"BARISTA MAP Coffee Roasters","offers":[{"title":"100g","offer_id":43936625819699,"sku":null,"price":25000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0660\/5170\/2835\/files\/D9AC3DE9-F66C-49CC-9627-35F332770F0A.jpg?v=1769226766","url":"https:\/\/baristamap.coffee\/en\/products\/%e7%84%a1%e9%a1%8c-1%e6%9c%8824%e6%97%a5_12-36","provider":"BARISTA MAP Coffee Roasters","version":"1.0","type":"link"}