Delivery Charge is FREE if your order is more than 120QAR

SAVAGE COFFEE - PARABOLIC GEISHA(200g)
SAVAGE COFFEE - PARABOLIC GEISHA(200g)
SAVAGE COFFEE - PARABOLIC GEISHA(200g)
  • Load image into Gallery viewer, SAVAGE COFFEE - PARABOLIC GEISHA(200g)
  • Load image into Gallery viewer, SAVAGE COFFEE - PARABOLIC GEISHA(200g)
  • Load image into Gallery viewer, SAVAGE COFFEE - PARABOLIC GEISHA(200g)

SAVAGE COFFEE - PARABOLIC GEISHA(200g)

Write a review
Regular price
QAR 250,00
Sale price
QAR 250,00
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

Vulcan Treasury Series

Due to its uniqueness and limited quantity this coffee has a limited roasting schedule as we roast it on demand, in small batches just for you!
Please note, this is a preorder that will be shipped within 72 hours from the time your order is placed.


SAVAGE COFFEES - PARABOLIC

Savage Coffee is a project started by Jamison Savage in Panama. Famous as the producer of some of the finest quality coffees in Panama and the world. If you’re following world of coffee and coffee competitions it’s impossible that you haven’t heard his name and his coffees are represented on the world coffee stage at different competitions.
Next coffee from his signature processing methods is Parabolic.
Parabolic starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. The cherries remain in the tank for more than 100 hours. No inert gas is infused. Natural CO2 accumulates inside this tank as the cherries ferment creating a natural anaerobic environment. During this time the coffee seeds are slowly absorbing high fruit notes and aromatic qualities of the fruit while fermenting under this carefully controlled process. Temperature and PH are monitored numerous times a day to ensure these variables are maintained within their curves.
After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three tiered, raised, African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage to the coffee. The coffee is consistently agitated throughout the day to allow even drying.
After approximately 20 days in dry-house the coffee has been dried to approximately 11%. It is then bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to quality control. It provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from it's dried fruit or parchment. The coffee is then hulled and sorted by size, density, and color.
Treat yourself to a jar of this unique coffee and enjoy every sip of it!


Proc. Method: Extended Anaerobic Natural
Region: Volcan Chiriqui
Altitude: 1900 MASL
Tasting Notes: Cacao Nibs, Mango, Winey