Panama - Essence Caturra - Savage Coffees

The Carbonic Maceration process has been around in the wine industry for several decades. However, this method has only been practiced in coffee for a few years. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last 3 years, he has employed several different techniques with CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.

Jamison's Coffees has won numerous titles in Barista and Brewer's Cup competitions, both national and international. The process starts with harvesting overly ripe Caturra cherries reading above 24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection, the cherries are placed in a tank for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels.

Upon reaching the required time inside the CO2-infused tanks, the coffee is removed and placed on raised African beds. The cherries are agitated every 30 minutes and carefully monitored to ensure even drying throughout the cycle.

Temperatures are controlled inside the dry houses and are not permitted to exceed certain levels as excessive heat can rupture the cell walls of the coffee. During the rupture, oils are released into the grain corpus, and the shelf life of the coffee is dramatically reduced. After the coffee has dried to 10.5-11% it is bagged in grain-pro and stored in the bodega for 60-90 days where temperatures are cool and stable.

This seasoning process is critical to quality control. Reposo rest provides the coffee an opportunity to settle and equalize its moisture content, as well as to absorb more flavor from its shell or parchment. After the requisite rest, coffee is machine milled, sorted by size and density, then hand selected for optimal quality assurance.