[Green Bean] Panama Iris Estate Geisha Vivid

ALL INFORMATION;

Origin : Panama
Category : Competition Grade
Region / Area : Volcan
Farm / Producer : Iris Estate & Jamison Savage
Altitude : 1850 - 2300m
Variety / Processing : Geisha Wahsed CM
Dominic's SCA Cupping Score : 90+
Note : Dominant Sweet Jasmine, Mandarine, Juicy Mouthfeel, Cane Sugar
Harvest : 2025
Shipping : Air (vacuum)
Weight: 500g / Order over 5kg please contact us.

FINCA IRIS VIVID

The Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last 3 years he has employed several different techniques using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.

Jamison's coffees have won numerous titles in Barista and Brewer's Cup competitions, both national and international. In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd in the World Brewer's Cup and 5th in the World Barista Championship and most recently 2nd and 4th in the 2019 WBC, Boston. 1st, 2nd and 3th in the 2024 WBC, Busan.

VIVID (PROCESSING DETAILS)

 o Cherries are harvested perfectly ripe at 20-22ºBrix
 o Cherries are carefully selected for a second time and separated by sections of the farm
 o Whole cherries are placed inside sealed tanks and filled with CO2 such that all O2 is 
pushed out yellow fruit flavours thin layers
 o Cherries are left to ferment for a short period of time in controlled temperatures to bring 
o Cherries are removed from tanks, pulped and thoroughly washed before going to dry on a multi tier, raised African bed system under controlled drying conditions at Iris Estate in 
o The Iris Estate drying room controls temperature, heat, humidity and airflow to ensure 
beans have optimal conditions to enhance the best flavours
 o Drying typically takes 20-25 days
 o Moisture content is reduced to 10-12%
 o Beans are stored in parchment in grain-pro bags
 o When absorption and stabilisation are complete, coffee is then hulled and selected for 
density, size, shape and colour before being lightly vacuum sealed ready for export