11/07/2025
Panama Finca Deborah Geisha Carbonic Macerated
Cascara Infused Washed
巴拿馬 黛博拉 摩根莊園 藝伎
MORGAN ESTATE ECHO
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 couple years old. In 2015, Jamison was one of
the first in the world to start working with the CM process with coffee. Jamison has employed
several different techniques using CM and has gained a reputation as an industry leader in
Carbonic Maceration coffee processing.
The Echo process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX.
The cherries are then carefully selected for a second time before processing. After selection the
cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of
cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly
pulped coffee. The pulped coffee is tanked for an extended period exceeding 50 hours and is
constantly monitored and data cataloged. PH, temperature, and CO2 levels are the primary
units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity
in the processing as well.
After the required time inside the CO2 infused tanks, the coffee and cascara is removed, rinsed
in fresh water to remove any residual fruit, then placed on a shaded, raised, African bed system
designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking
in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are
maintained within certain parameters.
When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega
where temperatures are cool and stable. This seasoning process is critical to for quality control.
Reposo/rest provides the coffee an opportunity to settle and equalize its moisture content as
well as absorb more flavor from it's shell or parchment. After the requisite rest the coffee is
hulled, sorted by size, density, color, and shape
MORGAN ESTATE
Morgan Estate is located in a deep valley of lush, tropical rainforest, 1850 MASL, in Volcan. A swift river runs through the center while age old trees watch over this blessed land. The plantation is a beautiful, natural environment where rare species of plants and animals are abundant, left undisturbed under the canopy. Amongst the natural wonder you find Geisha coffee trees, growing the way coffee was meant to grow, and preparing for award winning processing techniques. Jamison first conducted his Carbonic Maceration methods using Morgan Estate.
Terroir:
Shade Grown
Soils: Highly Organic, Volcanic
Direction: Northeast
Annual Rainfall: 2700-3000 ml�Elevation: 1850-1900 MASL�Average Humidity: 80%�Average Temperature: 18 C
Varieties:�Green-tip Geisha
