DEBORAH NIRVANA Panama Geisha 40g
A Panama Geisha with a clear, floral, and extraordinarily elegant sensory profile. Notes of red apple, jasmine, and blood orange emerge in the cup, along with vibrant acidity and crystalline clarity. The Elipse process, maceration in nitrogen followed by a washed finish, preserves the aromatic complexity of the variety with a precision few coffees in the world can match. This is the same coffee with which Mikael Jasin won the 2024 World Barista Championship.
Coffee card
COUNTRY: Panama
REGION: Chiriquí
VARIETY: Geisha
LOCATION: 1950 m asl
PROCESS: Nitrogen Macerated Washed Hybrid
ROASTING: Light
FLAVOUR: Red apple, jasmine, blood orange
Why choose it?
Choose Deborah Elipse Panama Geisha if you're looking for a coffee of absolute precision, with a clean floral and fruity profile. It's the ultimate competition coffee, perfect for those who want to explore every aromatic nuance, and capable of surprising even the most discerning palates as an espresso. A cupping experience you'll never forget.
Learn more about the coffee
- Info about variety:
Geisha is one of the most renowned varieties in the world of specialty coffee, known for its extremely aromatic and floral profile. Originally from Ethiopia and made famous by Panama, it offers elegant cups with notes of flowers, citrus, and delicate fruit, a light body, and great cleanliness. It is a sought-after variety for those seeking finesse and sensorial precision.
- Info about process:
The Elipse process was developed by Jamison Savage at Finca Deborah in 2023. Geisha cherries are hand-selected at full ripeness, then transferred whole into airtight tanks where oxygen is completely replaced with nitrogen. This low-pressure, low-oxygen environment slows microbial activity, intensifies floral notes, and preserves the variety's fruity character without the risk of over-fermentation, resulting in a more controlled and precise cup than traditional anaerobic processes. After maceration, the cherries are depulped and washed, adding structure and cleanliness to the profile. The coffee is then slowly dried on raised beds in shaded conditions to preserve the most delicate aromatic compounds and ensure longevity in the cup.
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