Cupping at Finca Deborah for the first time was one of those moments I crave in coffee, where you experience “new” like you haven’t even imagined. The quality level is extremely high and the flavor profiles are unlike anything I had tasted to that point. There are no words that fully convey how delightful Geisha coffee from Finca Deborah is. Jamison Savage has taken the queen of varieties and married her to wine processing, producing some of the most wildly beautiful coffees we've ever discovered. Jamison has become one of, if not the, foremost producer of Carbonic Maceration experimental geishas in the world. He’s dialed in very unique processes to combine different gasses, different pressures, extended times, and different Ph levels to create flavor profiles uniquely his own. Afterglow • Natural Geisha: This is Jamison’s “classic” profile Natural Panamanian Geisha. He dries it in very thick layers with lots of turning on the beds for an enhanced fruit punch-like flavor profile. Plum, Strawberry, Fruit Punch and Floral. Brew Recommendations: 1:16 ratio || Grind as usual; medium to medium-fine 1:2 bloom for 30s || 1:45m drawdown- slower || Center pours on V60 in pulses