Enigma
Summary
A Panama Geisha coffee from Finca Deborah, produced by Jamison Savage in Volcan, Chiriqui at 1,700-1,900 masl. Processed using Natural Carbonic Maceration. Flavour notes include mango, blueberry, pineapple, and passion fruit. Suitable for both filter and espresso brewing.
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 91°C
Grind: 650 to 750 microns
- 0:00Pour 40 ml in a circular manner; let the coffee bloom for 30-40 seconds. (30 s)
- 1:10Pour 70 ml more in a circular manner until the total is 110 ml.
- 2:00Pour 70 ml more in a circular manner until the total is 180 ml.
- 4.For the last pour, focus at the center until the total is 225 ml.
Pre-wet the paper filter on the dripper and discard the water. Adjust grind size if drawdown completes slower than 2:40 or faster than 3:20.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Jamison Savage
- Altitude
- 1700 - 1900 m.a.s.l
- Variety
- Geisha
- Notes
- Mango, Pineapple, Passion Fruit, Blueberry
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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