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This exceptional lot from renowned producer, Jamison Savage has been produced using carbonic maceration methods. Collaborating with our green bean producer Project Origin, Jamison created the ‘Fusion’ lot by placing the whole coffee cherries into an anaerobic, or oxygen-free environment before flushing it with CO2. The coffee is left in this state to ferment for extended periods, before being removed and further processed as a washed coffee. The ‘carbonic’ CO2 environment allows the coffee to ferment slowly and for longer periods of time without risking over-fermentation.
This exceptional, carbonic maceration processed geisha from Panama is characterised by notes of peach, vanilla and orange.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.
|Process||Carbonic Maceration, Washed|