Adenium is a multi-variable processed competition-level Panama Green Tip Geisha, designed by Jamison exclusively for Archers.
It’s a coffee of character that demonstrates the capability of several innovative techniques Jamison has pioneered and refined over the years to merely magnify the virtues of the perfect match between Panama Geisha and Finca Deborah’s exquisite terroir — only, intensified to express clear yet heavy fruit notes and layered complexity.
Adenium delivers a championship-caliber cup that dispels the notion of alternative processing approaches compromising terroir and variety. On the contrary, it’s a compelling example of how the purposeful and precise execution of such approaches serves to elevate them. The proprietary approach to produce Adenium incorporated novel anaerobic techniques using inert gas, as well as a progressive washing technique concluding the post-harvest process.
To start, perfectly ripe Green Tip Geisha cherries reading 21-24 on the BRIX meter were harvested. These cherries were twice sorted and selected before being deposited into hermetically sealed, stainless steel tanks.
Inert gas was introduced into the tanks at regular intervals in the primary stages, and then natural CO2 was permitted to accumulate as the cherries fermented, creating a natural anaerobic environment. It was also during this time the coffee seeds absorbed high fruit notes and finer aromatic qualities.
All throughout the fermentation phase, the cherries were constantly monitored and cataloged for both PH and temperature levels. The Finca Deborah team complied with strict parameters to ensure the process would only preserve and enhance the meticulously cultivated and harvested Panama Geisha's inherent sensory characteristics, and in no way allow them to acquire any unwanted notes or "off" flavors.
After the cherries spent the requisite extended time inside the tanks, they were taken out to be washed. Washing was done by way of a proprietary technique that left a percentage of cherry remaining on the seeds
Following the wash, Adenium was laid out on the three-tiered, raised African bed system designed by Jamison. Temperatures, humidity, and airflow were carefully controlled throughout the drying phase inside dry houses. These metrics were also maintained within certain parameters to avoid corrupting the high quality of the coffee. The cherries were also consistently and carefully shifted throughout the day for even drying, to prevent undesired microbial activity from occurring and to promote the development only of desired flavors.
The cherries spent about 15-20 days on the drying beds before reaching the proper moisture level of approximately 11%. To protect the quality that had painstakingly been created, they were then bagged in Grain-pro and stored under optimal conditions of cool and stable temperatures for a reposo or seasoning process critical in Jamison's stringent end-to-end QC protocol.
About the Panama Geisha
Panama Geisha, of which Green Tip Geisha is one variation, is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors. As such, it is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.
While a coffee’s truest intrinsic qualities are still largely believed to be showcased best by traditional washed processing due to the demucilaging, washing, and scrubbing steps removing all traces of fruit from the bean, the expertise of seasoned and passionate producers like Jamison Savage allows them to direct the flavor character of the Panama Geisha towards a seemingly endless diversity of delightfully surprising trajectories.
They do this through the purposeful implementation of traditional methods like the natural and honey processes, as well as intentional and innovative processing styles, such as this Nitrogen-Based Anaerobic, Washed Finish process, which add to the complexity of the cup’s character — for example more layers of flavor or better mouthfeel — without compromising its inherent qualities from terroir and variety.
