Savage Coffee - Iridescence

Regular price $24.00

ROAST | LIGHT

ORIGIN | CHIRIQUI, VOLCAN, PANAMA

NOTES | LEMON ICEBOX PIE, FLORAL, VANILLA ORCHID, BLACK TEA

BLACK LABEL RELEASE #13

Jamison Savage and Savage Coffees have become nearly synonymous with the best coffees in the world. 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 their experiments in processing do not go awry. 

The Iridescence Gesha lot from Savage Coffees is their take on a Carbonic Maceration process. Citrus and sweetness shine in this coffee. Only ripe coffee cherries are picked by highly trained pickers and sorted a second time before processing begins. The processing begins when the coffee cherries are pulped (which removes the seed from the skin and some of the interior fruit). The coffee seeds are then placed in fermentation tanks which use compressed CO2 to control temperature and remove oxygen from the system. Over an extended fermentation time, the fruit which remains on the coffee seeds ferments. Both complexity and acidity are increased during this time. Once the desired level of fermentation has occurred the coffee is removed and placed on raised beds to dry. 

The resulting flavors are intense and complex. The aroma takes on a profile of both lemon icebox pie and sweet florals. The beginning of the cup is creamy, sweet, and citrusy like a frosted lemonade. The body of this coffee is fairly tea-like and delicate. The finish is slightly fruited and remains very sweet, reminiscent of ripe red cherries.

We have an extremely limited quantity of this coffee so do not hesitate to snag this one if we've piqued your interest!
 

Producer | Jamison Savage

Process | Carbonic Maceration Washed

Variety | Gesha

Altitude | 1800 - 1900

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