Savage Coffee is a project started by Jamison Savage in Panama’s Boquete region. Jamison Savage has been perfecting his processing techniques for over a decade at Finca Deborah.
Parabolic Process: Natural Anaerobic Geisha with extended tank duration. Parabolic starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. The cherries remain in the tank for more than 100 hours. No inert gas is infused. Natural CO2 accumulates inside this tank as the cherries ferment creating a natural anaerobic environment. During this time the coffee seeds are slowly absorbing high fruit notes and aromatic qualities of the fruit while fermenting under this carefully controlled process.
After tanking, cherries are placed on raised African beds where they are meticulously dried for more than 25 days. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage to the coffee. The coffee is consistently agitated throughout the day to allow even drying.
After approximately 20 days in dry-house the coffee has been dried to approximately 11%. It is then bagged in grain-pro and stored in Bodega where temperatures are cool and stable.
Pack Size : 200g