Jamison Savage, the owner and producer behind Finca Deborah, consistently produces some of the worlds most sought after coffees. Originally gaining industry popularity in 2016 when their washed Geisha was used to win the World Barista Championship, Jamison's coffees have been used in multiple WBC and WBrC championships. Jamison uses proprietary processing techniques, including the infamous Carbonic Maceration, to produce flavour profiles that are unique and delicious. You can expect clean, fruit forward cup profiles from Finca Deborah.
Afterglow is Deborah's Geisha processed as a classic natural. Due to minimal fermentation impacting the final cup, it is important only the ripest cherries are selected for this process. Cherries are selectively picked with only 22-24 BRIX making the cut. After harvest and selection, cherries are placed in the "White Room", Jamison's three-tierd, shaded drying room. Here, cherries cycle between the hottest and coolest tiers depending on their moisture content. Initially, the hottest top-tier is required to quickly reduce water content and potential for unwanted microbial activity. As the cherries loose moisture, they are cycled to lower tiers where it is cooler and moisture loss decelerates. Expect a delicate and juicy cup with notes of florals, with yellow and orange fruits.