Elipse Geisha · Finca Deborah

This lovely Geisha has a very elegant, floral character reminiscent of fragrant roses and delicate jasmine. We’re delighted by its intense sweetness and the very mild acidity in the aftertaste, reminiscent of ripe raspberries.

As with all lots from Finca Deborah, only fully ripe Geisha cherries with a BRIX value of 21–24 are selected for this coffee. After being sorted twice, the cherries are placed in sealed tanks filled with nitrogen. The displaced oxygen creates a controlled environment in which the first fermentation phase takes place over approximately 50 hours. Temperature and pH are continuously monitored to ensure a clean, straightforward flavor profile.

Next, the skin and pulp are completely removed, and the coffee is washed. The washed coffee then dries on the second level of a three-tier drying bed system developed by Jamison Savage, where it is gently balanced in consistent shade. Here, too, temperature and humidity are closely controlled to ensure precise, stress-free drying.

After about 12 days, the coffee reaches a moisture content of 11 percent. It then rests for several weeks in cool, stable conditions. This stage allows the beans to find their inner balance and round out their aromatic profile. Finally, the parchment is removed and the beans are sorted by size, density, and color before making their way to us.

Since establishing his first farm, the renowned Finca Deborah, in the early 2000s, Jamison has been a pioneer of biodynamic farming methods. From 2016 onward, he came to prominence with science-based, environmentally conscious processing approaches—approaches recognized with numerous awards. With a deep understanding of fermentation and a clear commitment to sustainable farming, he precisely brings out the natural sensory nuances of each coffee.

His reputation precedes him: admired by early advocates of the specialty coffee scene and highly regarded by international competition participants, who have admired his methods and their results for years. Finca Deborah’s vision is clear: to grow and process coffee of the highest caliber.

At an elevation of over 1,900 meters, nestled deep in the forested mountains of Volcán, the farm is shrouded in dense clouds for much of the year. This environment offers protection and an exceptionally stable microclimate, where rare plant and animal species thrive and Geisha coffee can reach its full potential.

Precise monitoring of the harvest is central to the process. Only fully ripe cherries are hand-selected; only those that meet the high standards move on to processing. This uncompromising approach is a key reason why Finca Deborah’s Geishas have long ranked among the world’s most highly regarded.