Finca Deborah x YouRoast

The first official YouRoast pack is a collection of high-quality competition coffees from renowned Panamanian producer, Jamison Savage.

Nucleus Coffee Tools and Savage Coffees have collaborated to launch a special pack of green coffees from the top three winners of the 2024 World Barista Championships, all of whom used coffees from Savage Coffee and Jamison Savage’s farm, Finca Deborah.

 

Finca Deborah, one of the world’s most celebrated, highest, and remote shade-grown Geisha farms, is enveloped in rainforest cloud coverage for much of the year.

Deborah’s soils are volcanic, highly organic and nutrient-rich, ideally suited for extreme elevation coffee production. The extreme elevation and reduced temperature slow the metabolism of the trees, enabling them to channel more sugars into the cherries during production.

Additionally, Deborah benefits from ideal rainfall, averaging 2200 mm per year. It is an extraordinary environment for growing any coffee, but here, one of the world’s most intricate varieties of coffee, Geisha, not only grows successfully but flourishes.

Finca Deborah’s extreme altitude, combined with its unique micro-climates, helps keep many harmful diseases to a minimum, allowing the coffee trees to focus on producing beautiful fruit instead of wasting valuable energy defending themselves from pests or diseases. These two crucial variables contribute significantly to Deborah’s intensely sweet and highly complex cup profile.

'Holy Trinity' of Championship coffees

 

Each pack contains three coffees, each used by finalists in the 2024 World Barista Championships:

  • 100g green coffee x Finca Deborah “Ellipse”
    Extended Nitrogen, Macerated Whole Cherry Washed
    Used by Michael Jasin, representing Indonesia (1st place)
  • 100g green coffee x Finca Deborah “Nirvana”
    Extended Nitrogen, Macerated Anaerobic Natural
    Used by Jack Simpson, representing Australia (2nd place)
  • 100g green coffee x Finca Deborah “Terroir”
    Classic Washed
    Used by Takayuki Ishitani, representing Japan (3rd place)

Finca Deborah 'Ellipse'

Extended Carbonic Maceration, Whole Cherry Washed

After harvesting, the whole coffee cherries are placed in closed tanks with nitrogen, which replaces oxygen and allows better control of the cherry environment during this first stage of the fermentation process. This first operation, which lasts for about 50 hours, is carried out with careful control of the temperature and the pH value to avoid the development of undesirable aromas.

The coffee is washed at the end of this first stage, and the fruit’s skin and pulp are entirely removed. Next, the washed coffee is placed on the second level of a three-tiered drying bed system designed by Jamison Savage. This ensures gentle, even drying in the shade to prevent damage from direct sunlight or excessive heat. Once again, the temperature and humidity levels of the environment are controlled and maintained within well-defined limits throughout the entire drying process.

When the coffee reaches a residual moisture content of 11% – after about 12 days – it is placed in bags and stored in a cool, stable temperature for several weeks. This resting period allows the moisture content of the coffee beans to equalise and the aromatic development to be completed. Finally, the parchment of the coffee is removed, and the beans are sorted according to size, density and colour before they are shipped.

This information will be updated before the release of this YouRoast pack at the World of Coffee Copenhagen.

This information will be updated before the release of this YouRoast pack at the World of Coffee Copenhagen.

Finca Deborah 'Nirvana'

Extended Nitrogen, Macerated Anaerobic Natural

Anaerobic Nitrogen macerated Natural process is a true innovation, creating a symphony of unique syrupy flavours. Perfectly ripe Geisha cherries are stored in hermetically sealed tanks at cool ambient temperatures for over 100 hours.

Nitrogen is periodically injected to remove residual oxygen, and temperatures and pH are meticulously monitored. This advanced process transforms the cherries into a flavour experience like no other. The cherries are then slowly dried for up to 30 days on our three-tier uniform drying system, enhancing the unique flavours.

This information will be updated before the release of this YouRoast pack at the World of Coffee Copenhagen.

This information will be updated before the release of this YouRoast pack at the World of Coffee Copenhagen.

Finca Deborah “Terroir”

Classic Washed

Classic Washed process is a testament to the fantastic knowledge and craftsmanship at origin. This coffee is a remarkable embodiment of its terroir and distinctive variety, accentuated by the human touch in its production. The journey begins with a meticulous harvesting process, where only the ripest, flawless cherries are hand-picked. These cherries are then meticulously de-pulped and washed using state-of-the-art, low-water equipment.

The coffee is then shade-dried in a climate-controlled dry house, carefully positioned at different levels on shade beds. Continuous monitoring ensures that the beans are dried precisely, contributing to the distinctive and refined characteristics that set the Classic Washed coffee apart.

This information will be updated before the release of this YouRoast pack at the World of Coffee Copenhagen.

This information will be updated before the release of this YouRoast pack at the World of Coffee Copenhagen.