Légendes - Finca Deborah Terroir Geisha | Terres de Café |Buy online

Jamison Savage - Terroir Geisha - Légendes

€49.90

A pioneer and avant-garde, Jamison Savage knows how to understand the micro-terroir of Finca Deborah to get the best out of it. In his laboratory farm, he develops fermentations and dryings that never fall into caricature. On the contrary, each «process» reveals an additional facet of the potential of this preserved terroir. The purity of the jasmine and peach aromas makes the coffee recognizable among a thousand: a washed Geisha from Panama. On the palate, peach, honey and black tea offer sweetness and length to the cup.

Christophe Servell

Packaging

100g

Roasting (au choix)

Grinding (au choix)

Quantity

Origin

Panama

Region / Farm

Altitude

1751 to 2000

Producer

Jamison Savage

Type d'agriculture

The coffees in the Légendes collection are only roasted once a week, guaranteeing a very fresh roast at all times. As a result, the time between order and dispatch can be up to 8 working days.

Sourcing note

At 2000 meters, above Volcan Baru, the village of brown gold seekers, this forest farm is one of the most beautiful of this fabulous terroir. 18 hectares are cultivated in Geisha, and ten hectares are in conservation, where wildlife keeps its rights. Leopards, jaguars, panthers testify to the health of the living heritage of the place, but terrorize the farm workers who live there...Here, no pesticides, no synthetic fertilizers but a lot of care, know-how and passion to bring out one of the best coffees in the world.

Tasting note

Notes of jasmine, bergamot, nectarine and black tea.

Profile

Fruity

Attribute

Elégant

Variétés

Geisha

Légendes

Read

Recipes :

Espresso preparation :

19-57 / 25 sec / Comandante 10 clicks / 92°.

Filter preparation:

Dripper recommended: Flat-bottomed filter (e.g. Loveramics) 12g-200ml / 28 clics Comandante / water 91° (mineralized 50/60 ppm) 3 steps (0:00 60g, 0:45 130g, 1:15 200g) End of extraction 3min

Preparation in Ibrik :

9g-80ml water at room temperature (mineralized water between 130/150 ppm) Grind as finely as possible on your grinder, using a WDT if possible to break up lumps and create a more homogeneous extraction Medium to low flame, aim for boiling and end extraction at 2min

A long ratio with this coffee offers a floral, elegant cup. Notes of dried jasmine and cooked apricot. The bright, juicy acidity is reminiscent of nectarine, and the body is velvety and buttery.