How to Drink Gesha? Deborah Gesha Flavor Profile and Special Processing Method

FrontStreet Coffee Panama Deborah Anaerobic Natural Gesha

Origin: Panama

Region: Volcan

Estate: Deborah

Altitude: 2000-2350 meters

Variety: Savage Series (Gesha series named after the estate owner)

Processing Method: Anaerobic Natural Processing

Roast Level: Medium Roast

The flavor profile presents white floral notes, pineapple, and lactic acid sweetness and sourness, with a full mouthfeel and overall sweet-sour balance.

FrontStreet Coffee recommends following SCA guidelines for pour-over coffee: 15g coffee grounds with 90-93°C hot water for 225ml, maintaining a 1:15 coffee-to-water ratio.

Coffee Processing Method

This FrontStreet Coffee Panama Deborah Gesha coffee undergoes a special anaerobic fermentation natural processing method. FrontStreet Coffee sourced these Gesha beans from regions at 2000-2350 meters altitude, ensuring excellent green bean quality. First, freshly harvested coffee cherries are sun-dried in greenhouses until they become raisin-like, then placed in sealed containers where oxygen is extracted for 36 hours of dry fermentation, followed by depulping while retaining 100% pulp for further fermentation. Coffee processed this way develops extremely sweet and aromatic flavors, highlighting fresh fruits and floral notes.

Savage Series Gesha Coffee

Mr. Jamison Savage, owner of Deborah Estate, manages two other projects besides this estate: one is his new Morgan Estate, and the other is the Savage Coffee Project. Named after Savage himself, this project demonstrates Mr. Savage's commitment to it. The FrontStreet Coffee Gesha beans sourced by FrontStreet Coffee this time are from the Panama Deborah Estate Savage Coffee. Savage positions himself as one of the world's most mature coffee producers, so he not only processes coffee beans grown on his own estate. The Savage Coffee Project acquires high-quality coffee beans from around Deborah Estate and applies Deborah Estate's coffee processing technology.

Premium Gesha Estate - Deborah

Deborah Estate is situated in the high mountains of the Chiriqui volcano, making it one of Panama's highest and most remote coffee farms. At these altitudes, nighttime temperatures can drop to 10°C. The extreme altitude and lower temperatures slow down the trees' metabolism. These low temperatures of 10°C allow trees to push more sugars into the cherries during production. Additionally, Deborah Estate enjoys ideal rainfall, averaging 2200mm annually. For most of the year, Deborah Estate is shrouded in the clouds of the tropical rainforest, where rare flora and fauna thrive undisturbed beneath the canopy. No gas-powered machines, harsh chemical pesticides, or herbicides are used during the estate's cultivation process. The natural growing environment is actively maintained, using natural organic fertilizers combined with organic weed control to maintain ecological balance between coffee trees and unwanted shrubbery. Due to Deborah Estate's high altitude, diseases are naturally kept to a minimum. The temperature alone creates a harsh environment for fungal problems and other unwanted diseases. This allows coffee trees to focus on producing beautiful fruit rather than wasting valuable energy fighting diseases. Insect problems are also minimized due to the increased altitude. These positive benefits are also felt in management, translating to lower costs and reduced production fluctuations. Such excellent geographical conditions result in Deborah Estate's coffee quality being exceptional, with rich flavor profiles.

Important Notice :

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