Datura | Finca Deborah Echo (100g)
Panama — Finca Deborah Echo Gesha
Tastes Like — 🍊 Bergamot • 💜 Lavender • 🍊 Tangerine • 🌸 Jasmine
DETAILS
- Producer: Finca Deborah
- Region: Chiriquí, Panama
- Varietal: Gesha
- Process: Carbonic Maceration Cascara Infused with Washed Finish
- Altitude: 2000 masl
- Size: 100g
INTRO
Finca Deborah's Echo represents an innovative cascara co-fermentation process that creates exceptional aromatic complexity. Cherries are selectively harvested at advanced ripeness (20–22° Brix), mechanically de-pulped, then layered with fresh cascara in equal ratios inside sealed fermentation tanks. The coffee develops bergamot brightness, lavender aromatics, tangerine sweetness, and jasmine florals through 2–3 days of oxygen-reduced fermentation with daily CO₂ flushing, followed by full washing to ensure clarity and precision.
THE PRODUCER
Finca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.
THE PROCESS
This lot undergoes a sophisticated cascara co-fermentation process:
- 🍒 Selective Harvest — Advanced ripeness, 20–22° Brix
- 🔪 Mechanically De-Pulped — Skin removed
- 💧 Density Sorted — Flotation removes defects
- 🫙 Sealed Fermentation — Layered with fresh cascara in equal ratios
- 🌡️ Oxygen-Reduced Environment — Daily CO₂ flushing for stability
- ⏱️ Short Fermentation — 2–3 days with close temperature monitoring
- 🚿 Full Washing — All mucilage removed
- ☀️ Climate-Controlled Drying — Three-level African raised beds, approximately 15 days
- 📊 Final Moisture — 10–12%
- 📦 Rested & Sorted — Density, size, and visual sorting before light vacuum packing
Cascara co-fermentation imparts unique aromatics—bergamot, lavender, and jasmine notes—whilst the washed finish ensures clarity and elegant tangerine sweetness.
THE CUP
Aromatic and elegant with bergamot brightness, lavender florals, tangerine sweetness, and jasmine perfume. The cascara co-fermentation creates exceptional aromatic complexity whilst the washed finish maintains clarity and balance.
Flavour Notes
- 🍊 Bergamot
- 💜 Lavender
- 🍊 Tangerine
- 🌸 Jasmine
Net 100g
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Panama — Finca Deborah Echo Gesha
Tastes Like — 🍊 Bergamot • 💜 Lavender • 🍊 Tangerine • 🌸 Jasmine
DETAILS
- Producer: Finca Deborah
- Region: Chiriquí, Panama
- Varietal: Gesha
- Process: Carbonic Maceration Cascara Infused with Washed Finish
- Altitude: 2000 masl
- Size: 100g
INTRO
Finca Deborah's Echo represents an innovative cascara co-fermentation process that creates exceptional aromatic complexity. Cherries are selectively harvested at advanced ripeness (20–22° Brix), mechanically de-pulped, then layered with fresh cascara in equal ratios inside sealed fermentation tanks. The coffee develops bergamot brightness, lavender aromatics, tangerine sweetness, and jasmine florals through 2–3 days of oxygen-reduced fermentation with daily CO₂ flushing, followed by full washing to ensure clarity and precision.
THE PRODUCER
Finca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.
THE PROCESS
This lot undergoes a sophisticated cascara co-fermentation process:
- 🍒 Selective Harvest — Advanced ripeness, 20–22° Brix
- 🔪 Mechanically De-Pulped — Skin removed
- 💧 Density Sorted — Flotation removes defects
- 🫙 Sealed Fermentation — Layered with fresh cascara in equal ratios
- 🌡️ Oxygen-Reduced Environment — Daily CO₂ flushing for stability
- ⏱️ Short Fermentation — 2–3 days with close temperature monitoring
- 🚿 Full Washing — All mucilage removed
- ☀️ Climate-Controlled Drying — Three-level African raised beds, approximately 15 days
- 📊 Final Moisture — 10–12%
- 📦 Rested & Sorted — Density, size, and visual sorting before light vacuum packing
Cascara co-fermentation imparts unique aromatics—bergamot, lavender, and jasmine notes—whilst the washed finish ensures clarity and elegant tangerine sweetness.
THE CUP
Aromatic and elegant with bergamot brightness, lavender florals, tangerine sweetness, and jasmine perfume. The cascara co-fermentation creates exceptional aromatic complexity whilst the washed finish maintains clarity and balance.
Flavour Notes
- 🍊 Bergamot
- 💜 Lavender
- 🍊 Tangerine
- 🌸 Jasmine
Net 100g
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Original: $89.76
-65%$89.76
$31.42Description
Panama — Finca Deborah Echo Gesha
Tastes Like — 🍊 Bergamot • 💜 Lavender • 🍊 Tangerine • 🌸 Jasmine
DETAILS
- Producer: Finca Deborah
- Region: Chiriquí, Panama
- Varietal: Gesha
- Process: Carbonic Maceration Cascara Infused with Washed Finish
- Altitude: 2000 masl
- Size: 100g
INTRO
Finca Deborah's Echo represents an innovative cascara co-fermentation process that creates exceptional aromatic complexity. Cherries are selectively harvested at advanced ripeness (20–22° Brix), mechanically de-pulped, then layered with fresh cascara in equal ratios inside sealed fermentation tanks. The coffee develops bergamot brightness, lavender aromatics, tangerine sweetness, and jasmine florals through 2–3 days of oxygen-reduced fermentation with daily CO₂ flushing, followed by full washing to ensure clarity and precision.
THE PRODUCER
Finca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.
THE PROCESS
This lot undergoes a sophisticated cascara co-fermentation process:
- 🍒 Selective Harvest — Advanced ripeness, 20–22° Brix
- 🔪 Mechanically De-Pulped — Skin removed
- 💧 Density Sorted — Flotation removes defects
- 🫙 Sealed Fermentation — Layered with fresh cascara in equal ratios
- 🌡️ Oxygen-Reduced Environment — Daily CO₂ flushing for stability
- ⏱️ Short Fermentation — 2–3 days with close temperature monitoring
- 🚿 Full Washing — All mucilage removed
- ☀️ Climate-Controlled Drying — Three-level African raised beds, approximately 15 days
- 📊 Final Moisture — 10–12%
- 📦 Rested & Sorted — Density, size, and visual sorting before light vacuum packing
Cascara co-fermentation imparts unique aromatics—bergamot, lavender, and jasmine notes—whilst the washed finish ensures clarity and elegant tangerine sweetness.
THE CUP
Aromatic and elegant with bergamot brightness, lavender florals, tangerine sweetness, and jasmine perfume. The cascara co-fermentation creates exceptional aromatic complexity whilst the washed finish maintains clarity and balance.
Flavour Notes
- 🍊 Bergamot
- 💜 Lavender
- 🍊 Tangerine
- 🌸 Jasmine
Net 100g
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
