Finca Deborah Echo is cultivated in Volcán, Chiriquí, Panama, at elevations over 6,200 feet, where volcanic soils, dense cloud forest shade, and cool nights slow cherry maturation and deepen flavor complexity. The Echo process uses cascara-infused carbonic maceration with a washed finish: after hand-harvesting and double sorting ripe Geisha cherries (21–24 °Brix), a portion of cascara (dried cherry husk) is mixed in. The cherries ferment in sealed, CO2-rich tanks under monitored pH, temperature, and CO2 levels. After fermentation, the coffee is rinsed, then dried slowly on shaded raised beds and rested to equalize moisture and nuance. In the cup, Echo shows vivid floral and fruit expressions—jasmine, blood orange, raspberry jam, and a touch of strawberry—balanced by a soft, viscous mouthfeel and clean acidity. The cascara infusion gives extra texture and depth without compromising clarity, making it a refined, multi-dimensional Geisha experience. Roast Profile | Medium Flavor Notes ~ Raspberry, Blood Orange, Jasmine