“9.5 points out of 10 points for the aroma of Afterglow during the World Brewers Cup 2017. You crushed the roast, Ivica." Sasa Sestic World Barista Champion 2015, Australia QUALITY 92.00 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast with high front up heat. Sparse energy application through the entire roast sequence with moderate changes in variable input. PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”. That word has no other reference or synonym in (at least) the English language what I know. It can be explained as: “Remember when your Mom made juice from picked berries and fruits in the garden?” That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: "The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories." PRODUCER'S SUPPLIED NOTES Clean, incorporating beautiful fruit notes while maintaining balance of process. GENESIS Producer Jamison Savage Country Panama Region Volcán, Chiriquí Altitude 1,950 masl Varietal Geisha, Green Tip Process Natural, Multi-stage in-cherry drying Lot size 20kg Trade 185.00 USD/kg Production 2024 History Since 2016. Co-producer. Designated brand roaster. SENSORY EXPERIENCE Aroma Cinnamon, Lavender Flavor Lavender, Orange, Toffee Aftertaste Bing cherry, Orange, Long Acidity Blackberry, Malic, Mid Body Round, Sticky, Mid Balance Synergetic Spectra Red, Purple, Orange SYNOPSIS Jamison's focus as a producer of fine coffees is to be creative, disciplined and consistent. This and many other of Jamison's coffee has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors. The coffees require absolute attention during production, roasting and storage. Deborah’s Geisha grows slowly on trees at what is considered an extreme altitude. The environmental conditions allow the coffee cherries to develop its unique and complex characteristics. The harvest season mainly occurs in February-May. Harvesting is assisted by BRIX meters, cherries are scrutinized by color and defects, all prior to which fermentation protocol is selected, then laid out on clean, raised, African beds to promote consistent, slow and controlled drying. PRODUCTION This lot has passed a multi-stage in-cherry drying phase with focus on preserving the inherent characteristics of Finca Deborah's Geisha. The coffee processing protocol has been developed by Jamison Savage of Finca Deborah which required meticulous and complex execution by Jamison. Drying of the cherries takes place on the 3 layered beds at various heights inside a partially sealed area. Each drying bed has a separate function. In the first stage, after picking, the cherries are placed on the highest bed for 5-7 days. Here, as the sun’s rays are the strongest in order reduce potential bacterial activity. The second stage enables the cherries continue to dry for 10 days. This stage develops the sweetness in the grain. The third and final stage, the cherries are moved to the lowest and coldest bed for 3-5 days to reach a moisture level of 11%. A small amount of the coffee is then sampled and tested for water activity, tasted and later stabilized. Prior to shipping, the coffee cherries are de-pulped and the green beans are vacuum packed. Variations of the drying technique is applied for dedicated fermentations, yet the basic protocol is used for many of Savage coffee. CONTRIBUTION, MITIGATION AND ADAPTATION Coffea Circulor has collaborated many years with Jamison and particularly with his Geisha from