Panama — Finca Deborah Elipse Gesha (Nitrogen Macerated Natural with Washed Finish)

Tastes Like — 💜 Violet • 🫐 Cranberry • 🍊 Citrus • 🍇 Red Grape • 🫐 Blackberry

DETAILS

• Producer: Finca Deborah
• Region: Chiriquí, Panama
• Varietal: Gesha
• Process: Natural Nitrogen Macerated with Washed Finish
• Altitude: 2000 masl
• Size: 100g

INTRO

Finca Deborah's Elipse represents an innovative approach to processing Panamanian Gesha, combining nitrogen maceration with a washed finish to create a unique flavour profile. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo approximately 100 hours of nitrogen maceration in hermetically sealed tanks before being mechanically de-pulped and fully washed. This hybrid process develops violet florals, cranberry brightness, citrus acidity, red grape complexity, and blackberry depth whilst maintaining clean, elegant characteristics.

THE PRODUCER

Finca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.

THE PROCESS

This lot undergoes a sophisticated hybrid process combining nitrogen maceration with washed finishing:

• 🍒 Selective Harvest — Advanced ripeness, 20–22° Brix
• 🔍 Careful Sorting — Pre-fermentation quality control
• 🫙 Nitrogen Maceration — 100 hours in hermetically sealed tanks flushed with nitrogen
• 🌡️ Monitored Fermentation — Temperature and pH closely controlled for stability
• 🔪 Mechanical De-Pulping — Once fermentation is complete
• 🚿 Full Washing — All mucilage removed
• ☀️ Climate-Controlled Drying — Three-level African raised beds, 15–20 days
• 📊 Final Moisture — Approximately 11%
• 📦 Rested & Sorted — Density, size, and visual sorting before light vacuum packing

Nitrogen maceration creates an oxygen-free environment that develops complex fruit characteristics including cranberry, red grape, and blackberry notes, whilst the washed finish ensures clarity and violet floral elegance in the cup.

THE CUP

A sophisticated expression of Panamanian Gesha that combines violet florals with layered berry complexity—cranberry brightness, red grape depth, and blackberry richness—all lifted by vibrant citrus acidity. The hybrid process creates a unique cup profile that showcases both fruit development and clean finish.

Flavour Notes

• 💜 Violet
• 🫐 Cranberry
• 🍊 Citrus
• 🍇 Red Grape
• 🫐 Blackberry

Net 100g

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.