Deborah Manor Natural nitrogen impregnation method Rosa Coffee beans Flavor characteristics pressure anaerobic treatment?

I saw a tweet from Deborah Manor on ins the other day, introducing the joint product with corvuscoffee and starting to savage geisha coffee beans.

According to the official website, this is an extremely limited product that will experience a subversion of the definition of coffee. These super gardening prostitutes from Finca Deborah will give you a new perspective on where the innovative processing of the wine industry meets the most precious varieties in the world and become a rapidly emerging new type of high-end boutique coffee.

Farm: Finca Deborah

Farmer: Jamison Savage

Variety: geisha

Location: volcano, Panama

In fact, the combination of wine processing and pouring coffee is not unusual in the coffee market in recent years. But the equipment Jamison uses is very lean, obviously a "quality over quantity" operation. His processing and fermentation experiments are kept in jars in his personal home, and he creates his own unique flavor characteristics by combining different inert gases (except carbon dioxide), pressure, PH values, and extended fermentation time. And continue to make some experimental coffee.

On the front street here, I would like to introduce to you the rosy summer of the special treatment of two Deborah manors.

Nirvana Geisha Natural nitrogen impregnation Geisha: a process similar to carbonic acid impregnation in which carbon dioxide is replaced with nitrogen (nitrogen impregnation) before drying coffee into natural coffee. This flavor features a unique combination of wine, blackcurrant and tropical floral and fruit flavors-like a Sanglia sparkling wine with fresh pineapple and carambola.

Symbiotic relationship anaerobic natural geisha: this is a new process that is Jamison's low pressure anaerobic natural geisha. It brings a beautiful smoothness to the strong flavor outline of Rosa coffee, resulting in grapes, plums, general purple fruits and tropical flavors.

On the front street, there is also a rose summer from Panamanian Nugo Manor treated by pressure anaerobic fermentation. this coffee has berries, apples, nectarines and clear fermented wine aromas. The same manor owner will carefully select the fruit after the coffee is harvested and put the ripe fruit in a vacuum sealed bag for 4-9 days, during which time the coffee fruit will undergo anaerobic fermentation, and the carbon dioxide produced by the process will bulge the vacuum bag. After fermentation, part of the coffee fruit is sent to constant temperature drying for up to 4-8 weeks. After that, the peeling and shelling will not be carried out until 1-2 weeks before the exit.