Nirvana
Summary
Nirvana is a Geisha variety coffee from Finca Deborah, owned by producer Jamison Savage in the Chiriqui region of Panama. Grown at 1,700-1,900 masl in Volcan, the coffee undergoes a Natural Nitrogen Macerated process. The cup profile features notes of red grapes, mango, apple, strawberry, and mandarine. The farm is organically cultivated and operates entirely on solar power.
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 91°C
Grind: about 650 to 750 microns
- 0:00Pour 40 ml of water in a circular manner and let the coffee bloom for 30 seconds. (30 s)
- 2.Continuing in a circular manner, pour 70 ml more until the total is 110 ml, by 1 minute and 10 seconds.
- 3.Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
- 4.For the last pour, focus at the center until the total is 225 ml.
Pre-wet the paper filter and discard the water before adding coffee. Total dripping should complete within 2:00-3:20; if it drains slower than 2:40-3:20, adjust the grind size.
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, Mandarin, Red Grape, Apple, Strawberry
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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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