This coffee underwent Koji fermentation where Japanese Koji was fermented with ripe geisha cherries and then slow dried. The end result is a super floral, intensely sweet, and expressive cup creating a memorable tasting experience. In the cup we find a sweetness forward presentation of lychee, punchy citrus, tropical acidity, and florals. The entire finish is long, layered, yet clean with a medium-high body. When the cup cools the acidity becomes beautifully structured and the whole cup becomes even more intense with a confectionary sweetness and syrupy finish. For best results, we recommend you rest this coffee for at least 3+ weeks! We have found this coffee to really open up with extended rest (6+ weeks). From Savage Coffees: Finca Deborah Apocalypse is grown in the highlands of Volcán, Chiriquí, Panama — at elevations above 6,200 feet — where volcanic soils, cloud-forest shade and cool nights slow cherry mature, deepen varietal expression. From the Ascension Series, this Japanese koji processed natural is one of the most extraordinary expressions Jamison has produced. The process begins with hand picking perfectly ripe Geisha cherries, then depositing into sealed tanks with a proprietary koji bacteria strain. Cherries are then spread on raised African beds to slow dry. Intense sweetness, impeccable tartaric acidity, and intense floral aromatics are the result. Expect confectionary sweetness with notes of blood-orange, passionfruit and lychee, underpinned by a refined acidity (tartaric-like), a luscious, syrupy, body and a clean, long finish.
