Panama Geisha - Iridescence
Iridescence is one of the first coffees of the Geisha variety to benefit from the carbonic maceration treatment developed and implemented by Jamison Savage since 2015.
It is a washed coffee: the majority of the coffee cherry pulp is removed just after harvest, before the carbonic maceration stage.
The coffee is then placed in closed tanks, in which carbon dioxide can be circulated, replacing oxygen and allowing better control of the cherry environment during this first stage of the fermentation process. This initial operation is carried out under careful temperature and pH control, to avoid the development of undesirable aromas.
At the end of this first stage, the coffee is dried on African beds placed in the shade, to avoid any damage caused by direct exposure to sunlight or excessive heat. During drying, the temperature of the environment is controlled and maintained within well-defined limits.
When the coffee reaches a residual moisture content of 10.5 - 11%, it is placed in hermetically closed bags and stored for several weeks (between 60 and 90 days) at a cool, stable temperature. This resting period helps to even out the moisture content of the coffee beans, and to finalize the aromatic development.
Finally, the parchment coffee is hulled and sorted according to size and density, before being shipped.
Iridescence is a very delicate coffee, with light notes of violet and bergamot, white peach, honey and butter, accompanied by vibrant acidity and plenty of sweetness.
We roast Iridescence preferentially for filter extractions, but it's perfectly possible to find its character, perhaps even more assertively, in espresso extractions!
Region: Boquete Valley, Volcán
Producer: Savage Coffees
Elevation: > 1600 m
Process: Washed, Carbonic Macerated