{"product_id":"iridescence-gesha-jamison-savage-panama","title":"Iridescence Carbonic Macerated Washed Green Tip Gesha by Jamison Savage, Panama","description":"\u003ch1\u003e\u003cspan\u003eIridescence Carbonic Macerated Washed Green Tip Gesha by Jamison Savage, Panama\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eCoffee flower aromatics, delicate tropical fruit and a long, layered finish. Iridescence brings together the floral character we love in Panamanian Gesha with Jamison Savage’s precise approach to processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe have eagerly awaited the arrival of Panamanian Gesha at our roastery. We selected Iridescence for its combination of expressive aromatics, refined acidity and sugarcane sweetness—a coffee with plenty to discover, yet a clear and graceful character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat makes Iridescence special\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eGreen Tip Gesha takes centre stage here. Carbonic maceration adds another dimension to the washed process, supporting a cup in which floral notes and fruit remain distinct. It is this balance of varietal character and carefully managed fermentation that makes Iridescence such an exciting addition to our selection.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCoffee flower leads the aroma, followed by notes of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elychee, tangerine and apricot\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Chamomile brings a gentle floral softness, while sugarcane sweetness carries through the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe acidity is refined and lively, with a long, complex finish. Allow the coffee to cool slightly and explore how the balance between fruit, florals and sweetness develops.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eProduced by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eJamison Savage\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eVolcán, Chiriquí, Panama\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, Iridescence is grown at \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1,800 metres above sea level\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJamison’s dedication to varietal-driven coffees is central to why we chose this lot. His approach gives us an opportunity to experience Green Tip Gesha through both its distinctive character and the processing decisions that shape its expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe cherries are harvested at peak ripeness, then depulped and placed in sealed tanks with circulating carbon dioxide. Temperature and pH are carefully monitored throughout fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFollowing fermentation, the coffee is dried on shaded raised beds, then rested in hermetically sealed bags for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e60–90 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e before final hulling and sorting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis controlled approach is intended to develop aromatic complexity while preserving clarity. In Iridescence, we find that expressed through delicate florals, layered fruit and a clean, lingering sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom brewing recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eThis is a suggested starting recipe for Iridescence; it has not yet been validated through a brew test of this release.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIntended expression:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e clear florals, juicy tangerine and lychee, with rounded sugarcane sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrewer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e V60 with a rinsed paper filter\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 15 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 93°C\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e medium-fine\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTarget total brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2:45–3:15\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMethod\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e0:00 — First bloom:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour 40 g of water, gently saturating all the grounds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e0:30 — Second bloom:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Add another 40 g, bringing the total to 80 g.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e1:00 — Main pour:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour slowly to 170 g, using small, controlled circles.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e1:35 — Final pour:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour to 250 g and allow the coffee to draw down.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eTaste as it cools. If the cup feels sharp or thin, try a slightly finer grind. If it tastes dry or loses floral definition, try a slightly coarser grind.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy these brewing choices suit Iridescence\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe two early pours give the coffee time to wet evenly before the main extraction. A moderate starting temperature and gentle pouring aim to balance fruit sweetness with floral definition, keeping agitation low.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe recipe is designed to give Iridescence room to express its delicate aromatics while developing enough sweetness to support its lively acidity. Use flavour as your guide; the target brew time is a reference rather than a rule.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eChoose Iridescence if you enjoy floral, fruit-led coffees with refined acidity and a lingering finish. Brew it with care, let it cool, and take your time with the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cspan\u003eDetail\u003c\/span\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cspan\u003eInformation\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eCoffee\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eIridescence\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eProducer\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eJamison Savage\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eRegion\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eVolcán, Chiriquí\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eCountry\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003ePanama\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eElevation\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e1,800 masl\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eVariety\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eGreen Tip Gesha\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eProcess\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eCarbonic Maceration, Washed\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eAroma\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eCoffee flower\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eTasting notes\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eLychee, tangerine, apricot, chamomile, sugarcane\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eFinish\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eLong and complex\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"100gr competition coffee beans","offer_id":58810950746447,"sku":"C26.09.18","price":499.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Ladanleft.png?v=1787342577","url":"https:\/\/www.standoutcoffee.com\/products\/iridescence-gesha-jamison-savage-panama","provider":"Standout Coffee","version":"1.0","type":"link"}