The VIVID process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection, the cherries are deposited into a hermetically sealed tank for an extended dperiod exceeding 50 hours. The coffee is constantly monitored and data cataloged. PH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in the processing as well, with periodic infusions ensuring the fermentation process is controlled. After the required time inside the CO2 infused tanks, the cherries are removed. The cherries are then milled and de-fruited, rinsed in fresh water, then placed on a shaded, 3 tiered, raised African bed system designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment thus exposing the delicate grain to oxidation and damage. Temperatures, heat, and humidity are strictly controlled inside the dry houses and are maintained within certain parameters. When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This seasoning process is critical to Deborah’s 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 the coffee is hulled, sorted by size, density, color, and shape.”
Taste: Mandarin, plum, Lemon Zest, Tea body, Fruit candy
Origin: Los Pozos, Volcan, Panama
Importer: Direct from Jamison
Variety: Geisha
Process: Carbonic Maceration with Washed finish
Roast: Light
Drip: C40 - 25 click with 15g of coffee. Ratio is ~1:15 at 94C. Pour in 40g, 60g, 60g then finish at 225g (2:20).
Espresso: Long pre-infuse with High Extraction (prefered) basket and dial in with finer than usual grind.
