Finca Deborah Series | Individual Jar 50g

During his training camp for the world competition, having already selected a coffee for his milk and signature beverages, Mikael Jasin realised he needed a clean, elegant coffee for his espresso course. Panamanian Geishas came to mind as he wanted to showcase terroir and varietal traits. This being in May, was a tricky time for Panamanian coffees as the beans are too old or too fresh from the latest harvest. As fate would have it, he ended up choosing Elipse, as it was stable and available in a comfortable quantity, perfect for his comp.

The perfectly ripe cherries are stored in hermetically sealed tanks at cool ambient temperatures for over 100 hours. Nitrogen is blown in at regular intervals to remove any residual oxygen. The temperature and pH value are closely monitored. The cherries are then slowly dried in a three-stage, uniform drying system for up to 30 days, which brings out the unique flavours even better.

It all starts with a careful harvest, where only the ripest, most flawless cherries are picked. They’re then carefully de-pulped and washed using state-of-the-art, water-saving machines. The coffee is then dried in shade in an air-conditioned drying house, where the cherries are carefully stored on different levels in shaded beds. Constant checks ensure precise drying of the beans, which contributes to the distinctive and fine characteristics of classic washed coffee.