Datura - Finca Deborah Echo - 100g

Tastes Like Bergamot • Lavender • Tangerine • Jasmine  Process: Cherries are selectively harvested at advanced ripeness, measuring 20–22° Brix, then mechanically depulped. The coffee is density-sorted by flotation before entering sealed fermentation tanks. Inside the tanks, the depulped coffee is layered with fresh cascara in equal ratios. Fermentation takes place in an oxygen-reduced environment, with the tanks flushed daily with CO₂ to maintain stability and precision. The fermentation is kept deliberately short, typically lasting 2 to 3 days, with temperature closely monitored throughout. Once fermentation is complete, the coffee is fully washed to remove any remaining mucilage before drying. Drying is carried out on three-level African raised beds within a climate-controlled drying room, allowing for a slow and even reduction of moisture. Drying continues for approximately 15 days until the coffee reaches a final moisture content of 10–12%. The parchment is then rested under stable conditions before undergoing density, size, and visual sorting. Final preparation includes careful packing under light vacuum to preserve freshness and integrity. The Details FARM Finca Deborah PROCESSING Echo ALTITUDE 1900 MASL REGION Chiriqui Province, Panama VARIETY Gesha PRODUCER Jamison Savage