Savage Coffees Iridescence
Region: Volcan, Chiriqui
Altitude: 1700 - 1850 MASL
Crop Year: 2020
Producer: Jamison Savage, Morgan Estate
Process: Washed Carbonic Maceration
Tasting Notes: Chamomile, Raw Honey, Mandarin Orange, Lemon Grass, Lychee, Juicy
The Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. 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 using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.
Jamison's coffees have won numerous titles in Barista and Brewer's Cup competitions, both national and international. In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd in the World Brewer's Cup and 5th in the World Barista Championship.
The process starts with harvesting perfectly ripe Geisha cherries reading 22-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. It is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. Ambient temperatures are monitored and controlled to ensure linearity in the processing. After the required time inside the CO2 infused tanks, coffee is then removed, then placed on shaded, raised, African beds where the coffees are agitated every 30 minutes and carefully monitored to ensure even drying. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. 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. This causes oils to escape into the corpus of the grain and shelf-life of the coffee to dramatically shorten.
After the coffee is dried to 10.5-11% it is bagged in grain-pro and stored in 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 absorb more flavor from it's shell or parchment. After the requisite rest coffee is machine milled, sorted by size and density, then hand selected for optimal quality assurance.