Finca Deborah Gesha, Hybrid Process

Our first offering from Finca Deborah in Panama, and first release in collaboration with No Pressure:

Vivid Gesha.

Vivid (the processing protocol used in World Brewer's Cup 2017, 2nd place) caught our attention as we have recently become fans of hybrid-processed coffees. This one specifically is carbonic macerated in cherry, then pulped and dried in parchment as a washed coffee. These processes typically result in a clean body with an expansive array of flavor.

In this offering we find flavors reminiscing of passionfruit (sweet and tart), very clear jasmine, freshness and even a little effervescence reminding us of sparkling wine. Our favorite part; however, is when it cools down. Its creamy body and florals taste almost like drinking our favorite milk-teas, or even a bowl of fruity cereal milk.

Why we selected this coffee?

One of the things we enjoy the most is sourcing, especially because we've found there are many origins, producers and coffee that are extraordinary and not widely known. And this is what shapes out sourcing program - for the most part. 

But our exploration, sourcing and decision making would not be complete without points of reference. Regions, producers, people... that set the standard, and push the boundaries of what extraordinary coffee can be.

The Collab

We've been having a blast working with No Pressure, if you are local to San Diego, you know they are THE SCENE for lightly roasted coffees and discovering new roasters you didn't know you love. 

If we were going to do something at high price tag, we wanted to make sure of two things: 

1. That we nailed the roast profile and had feedback from palates we trust
2. That we did everything on our hands to help you get the extraction right on the first try

We roasted and cupped different profiles looking to modulate flavor: imagine you are listening to music and each flavor note is an instrument... most of the time, you don't want one instrument overpowering the others, you want them to play in harmony allowing you to enjoy how they sound together, or pay attention to your favorite one at certain moments if you want to.

And point number two takes us to:

The contents

Every set will ship next week (trying to time delivery with our event on July 10th) with the following:

• 60g of Finca Deborah Vivid Gesha
• A brewing recipe by No Pressure
• A ground coffee sample, which shows you grind size used in the recipe
• A pack of Third Wave Water Light Roast. If you don't already have good brewing water, just get some distilled water and add the minerals

We had a lot of fun working on this release, are really looking forward for you to try!

Recipe

Have the following prepared before brewing:

• 12 grams ground coffee medium coarse (see sample included)
• 200g water heated to 90c/195f
• small conical brewer w/paper filter gooseneck kettle coffee scale, we like cafec brewers and filters
• scale and timer

Steps:

1. add filter to brewer and pour a bit of hot water to rinse and seat the filter
2. dump rinse water, add 12g ground coffee to brewer and shake brewer to flatten bed
3. start your timer, pour 50g of hot water over grounds to saturate, high agitation
4. at :30 add another 50g of water, pouring from outside to the center
5. at 1:00 gently add remaining 100g water by pouring penny sized circles in the center
6. allow water to flow through coffee, brew should finish between 2:00-2:30