Iris Estate - Symbiosis (Extended Anaerobic Natural)

Producers: Jamison Savage, Saša Šestić, Elvin Siew
Process: Extended Anaerobic Natural
Altitude: 1850 - 2300m
Lot: Symbiosis
Varietal: Green Tip Geisha

Iris Estate is your window into the world of coffee cultivation and production. This co-owned and managed farm in the highest of heights in Panama exists to explore the possibilities of coffee agriculture, discover the depths of processing techniques and celebrate the true superheroes of the industry: the producers. The three owners of this estate want to share every aspect of what it takes to grow and produce the perfect cup of coffee that tastes like the terroir from which it grew. Iris Estate is here to celebrate terroir based processing, the work of the producer, and the trees as being the number one source of coffee quality.

Processing Details

• Cherries are harvested perfectly ripe at 21-24ºBrix
• Cherries are carefully selected for a second time to ensure only the best cherries go to this lot before they are deposited in hermetically sealed tanks
• Cherries remain in the tank for 100 hours with no inert gas added or infused 
• Natural CO2 accumulates inside the tank as the cherries ferment creating an anaerobic environment
• During anaerobic fermentation the beans slowly absorb high fruit notes and aromatic qualities
• Temperature and pH levels are monitored numerous times a day to ensure variables remain at desired levels 
• Once fermentation is complete cherries are spread on a three tiered, raised African bed system under controlled drying conditions at Finca Deborah
• The Finca Deborah drying room controls temperature, heat, humidity and airflow to ensure cherries have optimal conditions to enhance the best flavours
• Cherries are consistently agitated throughout the day to enable consistent drying and to prevent mould
• Drying typically takes 20 days o Moisture content is reduced to 11%
• Beans are stored in dried cherry pods in grain-pro bags and sit in bodega where temperatures are cool stable to allow the beans to absorb more flavours from the dried fruit and stabilise the moisture levels
• When absorption and stabilisation are complete, coffee is then hulled and selected for density, size, shape and colour before being lightly vacuum sealed ready for export