Vivid – Hybrid Carbonic Maceration Washed Gesha - Panama
- Regular price
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999 kr - Regular price
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- Sale price
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999 kr
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Amount of coffee
The Jar: Contains 250 grams of fresh roasted specialty coffee beans.
The Box: Contains 100 grams grams of whole competition style coffee beans.
The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.
The Capsule box: Contains 10/50 biodegradable Nespresso compatible coffee capsules.
Wholesale
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How to brew
The Double Bloom | 15 g coffee/250 g water
⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams
Brew time for this recipe should be between 2:40-3:00!
Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.
Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB
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Product Details
A bold Gesha marrying natural ferments with washed clarity for a dynamic cup.
This release comes from Finca Deborah, Jamison Savage’s high-elevation farm nestled in the cloud forests of Volcán, Panama. Known for precision-controlled fermentations and some of the world’s most awarded Gesha coffees, Jamison has designed Vivid as a showcase for balance and vibrancy. This lot is the result of years of refinement, combining the deep fruit complexity of carbonic maceration with the structure and cleanliness of a washed process — all executed with the strict control Deborah is known for.
Cherries were harvested at peak ripeness (21–24 °Brix) and immediately sealed, whole, in stainless steel tanks for over 50 hours under CO₂-rich environments. This carbonic maceration encourages unique microbial development, bringing intense aromatics and fruit character. Midway, the cherries are de-fruited and the beans are washed, then gently shade-dried to 11% moisture before a long controlled rest. The result is a cup that captures both fruit-forward expression and refined washed clarity — rich and structured, yet bright and floral.
Farm: Finca Deborah
Producer: Jamison Savage
Region: Volcán, Panama
Elevation: 1 900–2 000 m
Variety and Process
Variety: Gesha
Process: Hybrid Full Cherry Carbonic Maceration Washed
°Brix at harvest: 21–24
Fermentation: Whole cherries tanked under CO₂ for 50+ hours
Post-Fermentation: De-fruited and washed
Drying: Shade-dried to ~11% moisture with controlled resting period
Cup Profile
Juicy peach and golden apricot lead the cup with bright stone fruit character. Sparkling acidity reminiscent of champagne lifts the profile, while floral notes of jasmine add aromatic elegance. Sweet vanilla and soft honey bring depth and roundness to the finish, with a touch of lime adding citrus clarity and balance
Used by Champions
All top 3 baristas at the 2024 World Barista Championship chose coffees from Jamison Savage’s Finca Deborah. From hybrid washed to nitrogen macerated naturals, his Gesha lots helped secure the podium for competitors from Indonesia, Australia, and Japan. Echo and Vivid follow the same processing precision—crafted for clarity, complexity, and world-class performance.
Backstory
Vivid is part of Jamison’s pursuit to define a new standard in carbonic maceration — one that doesn’t just chase intensity, but aims for purity and harmony. Finca Deborah’s unique location and climate, paired with obsessive attention to detail, allow for this kind of experimental precision. A true expression of terroir and technique at the highest level.
Always fresh: This item contains 100 grams of whole beans, roasted, packed, and shipped on demand for maximum freshness.