Is Geisha Coffee Delicious? Flavor Review of Special Process Geisha with Anaerobic Fermentation Natural Method.

FrontStreet Coffee · Panama Geisha Coffee Bean - Deborah Estate Savage Anaerobic Fermentation Natural Process Introduction

Panama's Geisha coffee has always received significant attention. In the 2004 BOP competition, Geisha coffee made a spectacular debut, and in subsequent years of green bean competitions, Geisha coffee almost swept all championships, creating champion estates one after another. FrontStreet Coffee's Panama Geisha exhibits delicate floral, citrus, and honey flavors. The Boquete growing region possesses unique volcanic fertile soil, abundant water, regular rainfall, dense vegetation, and cloud cover, nurturing coffee trees and thereby producing flavorful, high-quality coffee beans. Hacienda La Esmeralda is also located within this growing region. Meanwhile, the Volcán growing region, adjacent to Boquete, has recently become another prime location for cultivating high-quality Geisha coffee.

FrontStreet Coffee · Panama Deborah Savage

Origin: Panama

Region: Volcán

Altitude: 2000-2350m

Variety: Geisha

Processing Method: Anaerobic Natural Process

Premium Geisha Estate — Deborah

Deborah Estate is situated high in the Chiriquí Volcano mountains, making it one of Panama's highest and most remote coffee farms. At these altitudes, nighttime temperatures can drop to 10°C. The extreme elevation and reduced temperatures slow down the trees' metabolism. These low temperatures reaching 10°C allow trees to push more sugars into the cherries during the production process. Additionally, Deborah Estate enjoys ideal rainfall with an average of 2200 millimeters annually.

Savage has positioned himself as one of the world's most sophisticated coffee producers, so he doesn't just process coffee beans grown on his own estate. The Savage Coffee Project involves acquiring high-quality coffee beans from around Deborah Estate and then applying Deborah Estate's coffee processing techniques to them.

Coffee Processing Method

This FrontStreet Coffee Panama Deborah Geisha undergoes a special anaerobic fermentation natural processing method. These Geisha coffee beans were sourced by the estate owner from regions at 2000-2350 meters altitude, ensuring excellent green bean quality. Freshly picked coffee cherries are first dried in greenhouses until they reach a raisin-like shriveled state, then placed in sealed containers where oxygen is removed for 36 hours of dry fermentation. Afterwards, the cherries are depulped while retaining 100% of the pulp for processing and fermentation. Coffee processed this way develops extremely sweet flavors, highlighting fresh fruit and floral notes.

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