Finca Deborah [nirvana]

OriginPanama

ProcessCarbonic Maceration, Natural

Summary

Nirvana from Finca Deborah, Panama, produced by Jamison Savage. Grown at 1,700-1,900m elevation in Volcán, Chiriquí region. Geisha variety, processed using Natural and Nitrogen Maceration methods. SCA score 92. Flavor notes include ripe fruits, black cherry, red wine, blood orange, and whisky. Filter roast profile. The coffee undergoes controlled nitrogen maceration in sealed stainless steel tanks for over 50 hours, then dried on African beds for approximately 20 days.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

Cupping score92

ProducerJamison Savage

Altitude1700 - 1900 m.a.s.l

VarietyGeisha

NotesWhiskey, Blood Orange, Red Wine, Black Cherry

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The roaster

Moklair

Moklair is a micro-roastery and coffee bar in Reims, France, built for light-roast obsessives. Their beans read like a competition lineup—co-fermented Geshas that taste like peach iced tea, nitrogen-macerated Panamas, and crystalline Costa Ricans for the "intellectuals." And for good reason: they've racked up seven trophies in three years, including a 2025 French Barista Champion title. Competition is in their DNA. Their roster runs from elegant Kenyans with redcurrant and brown sugar to anaerobic Ethiopians and a signature blend of two Ethiopian naturals for pure harmony. Grab their specialty coffee beans online or pull up a chair at their café on rue Andrieux in Reims. Precision-sourced and light-roasted to perform.

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