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We are so happy to announce that our subscription coffee of July will be the amazing Anthem gesha from no other than Jamison Savage at Savage coffee. Check out the video below to learn more!
Coffee: This is an amazing natural gesha coffee from Savage Coffee in Panama harvested in February 2021 at +1800masl. Produced by Jamison Savage.
Taste description:The coffee is aromatic and complex with notes of raspberry, ripe strawberry, jasmine and a long syrupy silky finish.
Always fresh: This item contains 100 grams of coffee beans roasted on demand for maximum freshness.
Story: The cherries for Anthem natural Gesha are harvested in both Boquete Valley and the Volcan region at elevations exceeding 1800 MASL. The coffees are sourced from producers who have excellent agronomy and selection standards. Savage Coffees collects the production from its select producer/partners and processes these cherries using the highest in innovative standards and practices. Anthem starts with a meticulous harvesting practice where only the ripest, intact, cherries are harvested with a BRIX reading over 21. These Gesha cherries are quickly brought to our African drying bed system where they are sorted for the second time and mostly shade dried for more than 20 days. This slow drying process allows the coffee grain to absorb the sweet, complex flavor profile inherent in the fruit. The cherries are frequently agitated to ensure even drying and reduce any opportunity for off notes.
Anthem is a slow, shade-dried coffee. Inside the dry-houses, careful monitoring of temperature, airflow, and humidity is critical for optimal results. Shade-drying this coffee permits the grain to slowly absorb the natural fruit flavors inherent in the coffee’s fruit while in a low heat environment. The results are a high level of sweetness, layered complexity, elevated aromatics, and beautiful acidity.
After the coffee has been dried to 10.5-11% humidity, it is placed in grain-pro bags and stored in bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize all while the coffee continues to absorb the layered complexities found within the shell or cascara. After reposo the coffee is hulled, selected for density, size, shape, and color.
Finally, the coffee is lightly vacuum packed and boxed for export to our global clients.