Jamison Savage - Parabolic Gesha

Regular price $24.00

ROAST | LIGHT

ORIGIN | CHIRIQUI, VOLCAN, PANAMA

NOTES | FLORAL, LEMON VERBENA, STRAWBERRY, PLUM WINE, WILDFLOWER HONEY

BLACK LABEL RELEASE #11

Jamison Savage and Savage Coffees have become nearly synonymous with the best coffees in the world. We are super fortunate to be able to bring you the "Parabolic Gesha" from Morgan Estates, produced by Jamison Savage. It has been crazy to watch our Black Label concept evolve from a rarity to becoming integral to our vision (exceptional coffee, kept simple). 

Savage Coffees rode the wave of initial hype surrounding the Gesha variety in Panama and have since been pushing the limits of flavor with intense processing methods. Extreme attention to detail is required to ensure that high-impact fermentation does not go awry and ruin a lot of coffee. 

For this lot, fresh coffee cherries were held in hermetically sealed fermentation tanks for more than 100 hours. Inside the tanks, CO2 is quickly built up and pushes out any oxygen, creating an anaerobic fermentation environment. Both the pH and temperature of the ferment are carefully monitored to ensure the best product. 

The fermented coffee cherries are then dried inside of controlled dry houses on African-style raised beds. Even drying and the consistency of the dry houses are key to unlocking all of the flavor potentials of the anaerobic natural process. At Savage Coffees, everything is down to science.

Some of the flavors found in this coffee are entirely new to our palates, and that is super exciting! The most common distinction of the Gesha variety is its intense florality, and florals are certainly present in this cup. We also taste lemon verbena and strawberries. Fermented stone fruit flavors make an appearance in the form of plum wine; the coffee is incredibly sweet, tasting of wildflower honey. As for the new flavors we're experiencing... you'll just have to try it to find out for yourself!
 
Origin | Chiriqui, Volcan, Panama

Producer | Jamison Savage

Process | Extended Anaerobic Natural 

Variety | Gesha

Altitude | 1700 - 1850

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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