Datura | Finca Deborah Terroir (100g)
Panama — Finca Deborah Terroir Gesha (Washed)
Tastes Like — 🍊 Citrus • 🌸 Floral • 💎 Mineral • 🍵 White Tea
DETAILS
- Producer: Finca Deborah
- Region: Chiriquí, Panama
- Varietal: Gesha
- Process: Washed
- Altitude: 2000 masl
- Size: 100g
INTRO
Finca Deborah's Terroir represents a pure expression of Panamanian Gesha terroir through meticulous washed processing. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo intentionally short, tightly controlled fermentation to avoid any process-driven flavour dominance. The cup showcases citrus brightness, delicate florals, mineral complexity, and white tea elegance—a transparent, refined profile that allows the terroir and varietal characteristics to shine without interference. Extended resting in parchment for up to 90 days allows full stabilisation before careful sorting and packing.
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. For Terroir, the approach focuses on minimal intervention, allowing the extreme altitude, volcanic soil, and microclimate to express themselves fully through the coffee.
THE PROCESS
This lot undergoes a meticulously controlled washed process designed for terroir expression:
- 🍒 Selective Harvest — Advanced ripeness, 20–22° Brix
- 🔪 Mechanically De-Pulped — Shortly after picking
- 🔬 Short, Controlled Fermentation — Intentionally minimal to avoid process dominance
- 🚿 Complete Washing — All mucilage removed
- ☀️ Progressive Three-Level Drying — Climate-controlled room with African raised beds
- 🌡️ Careful Management — Airflow, temperature, humidity, bed depth, and agitation controlled
- 📊 Final Moisture — 10.5–11%
- 📦 Extended Rest — Up to 90 days in parchment for full stabilisation
- 🔍 Sorted — Density, size, and colour before light vacuum packing
The progressive drying system moves parchment from upper beds (surface moisture removal) to lower, more shaded and cooler levels for even completion.
THE CUP
Pure and transparent with citrus brightness, delicate florals, mineral complexity, and white tea elegance. A refined expression of Panamanian Gesha terroir achieved through minimal processing intervention.
Flavour Notes
- 🍊 Citrus
- 🌸 Floral
- 💎 Mineral
- 🍵 White Tea
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 Terroir Gesha (Washed)
Tastes Like — 🍊 Citrus • 🌸 Floral • 💎 Mineral • 🍵 White Tea
DETAILS
- Producer: Finca Deborah
- Region: Chiriquí, Panama
- Varietal: Gesha
- Process: Washed
- Altitude: 2000 masl
- Size: 100g
INTRO
Finca Deborah's Terroir represents a pure expression of Panamanian Gesha terroir through meticulous washed processing. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo intentionally short, tightly controlled fermentation to avoid any process-driven flavour dominance. The cup showcases citrus brightness, delicate florals, mineral complexity, and white tea elegance—a transparent, refined profile that allows the terroir and varietal characteristics to shine without interference. Extended resting in parchment for up to 90 days allows full stabilisation before careful sorting and packing.
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. For Terroir, the approach focuses on minimal intervention, allowing the extreme altitude, volcanic soil, and microclimate to express themselves fully through the coffee.
THE PROCESS
This lot undergoes a meticulously controlled washed process designed for terroir expression:
- 🍒 Selective Harvest — Advanced ripeness, 20–22° Brix
- 🔪 Mechanically De-Pulped — Shortly after picking
- 🔬 Short, Controlled Fermentation — Intentionally minimal to avoid process dominance
- 🚿 Complete Washing — All mucilage removed
- ☀️ Progressive Three-Level Drying — Climate-controlled room with African raised beds
- 🌡️ Careful Management — Airflow, temperature, humidity, bed depth, and agitation controlled
- 📊 Final Moisture — 10.5–11%
- 📦 Extended Rest — Up to 90 days in parchment for full stabilisation
- 🔍 Sorted — Density, size, and colour before light vacuum packing
The progressive drying system moves parchment from upper beds (surface moisture removal) to lower, more shaded and cooler levels for even completion.
THE CUP
Pure and transparent with citrus brightness, delicate florals, mineral complexity, and white tea elegance. A refined expression of Panamanian Gesha terroir achieved through minimal processing intervention.
Flavour Notes
- 🍊 Citrus
- 🌸 Floral
- 💎 Mineral
- 🍵 White Tea
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: $78.88
-65%$78.88
$27.61Description
Panama — Finca Deborah Terroir Gesha (Washed)
Tastes Like — 🍊 Citrus • 🌸 Floral • 💎 Mineral • 🍵 White Tea
DETAILS
- Producer: Finca Deborah
- Region: Chiriquí, Panama
- Varietal: Gesha
- Process: Washed
- Altitude: 2000 masl
- Size: 100g
INTRO
Finca Deborah's Terroir represents a pure expression of Panamanian Gesha terroir through meticulous washed processing. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo intentionally short, tightly controlled fermentation to avoid any process-driven flavour dominance. The cup showcases citrus brightness, delicate florals, mineral complexity, and white tea elegance—a transparent, refined profile that allows the terroir and varietal characteristics to shine without interference. Extended resting in parchment for up to 90 days allows full stabilisation before careful sorting and packing.
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. For Terroir, the approach focuses on minimal intervention, allowing the extreme altitude, volcanic soil, and microclimate to express themselves fully through the coffee.
THE PROCESS
This lot undergoes a meticulously controlled washed process designed for terroir expression:
- 🍒 Selective Harvest — Advanced ripeness, 20–22° Brix
- 🔪 Mechanically De-Pulped — Shortly after picking
- 🔬 Short, Controlled Fermentation — Intentionally minimal to avoid process dominance
- 🚿 Complete Washing — All mucilage removed
- ☀️ Progressive Three-Level Drying — Climate-controlled room with African raised beds
- 🌡️ Careful Management — Airflow, temperature, humidity, bed depth, and agitation controlled
- 📊 Final Moisture — 10.5–11%
- 📦 Extended Rest — Up to 90 days in parchment for full stabilisation
- 🔍 Sorted — Density, size, and colour before light vacuum packing
The progressive drying system moves parchment from upper beds (surface moisture removal) to lower, more shaded and cooler levels for even completion.
THE CUP
Pure and transparent with citrus brightness, delicate florals, mineral complexity, and white tea elegance. A refined expression of Panamanian Gesha terroir achieved through minimal processing intervention.
Flavour Notes
- 🍊 Citrus
- 🌸 Floral
- 💎 Mineral
- 🍵 White Tea
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.
