Roast Date: 

Tastes Like: Orange Blossom, Mandarin, Floral White Wine, Yuzu-Honey Syrup

Origin: Volcán, Chiriquí, Panama

Variety: Gesha

Producer: Jamison Savage

Elevation: 2000 masl

Process: Argon Macerated Washed

Processsing Notes From Helm:

Winemakers have long used inert gas to protect wine from oxygen. Carbon dioxide is the common choice, but it dissolves into the liquid, carbonates it, and shifts acidity. Argon is the noble-gas upgrade: heavier than air, barely soluble, completely nonreactive. It blankets the tank and touches nothing. Jamison built his reputation applying the first idea to coffee. Vivid, the coffee we competed with, fermented whole cherries in CO₂-saturated tanks. Aether is the evolution: the CO₂ is replaced with argon, so the fermentation happens under a gas that holds oxygen out without participating at all. Ripe cherries ferment for roughly 50 hours in argon-flushed stainless steel tanks, with temperature and pH monitored throughout, so the microbes work exactly as long as intended and nothing else gets a say. The cherries are then washed and dried slowly on a three-tiered system of shaded raised beds. The result is a washed Gesha with the aromatic intensity of an experimental process and the cleanliness of one where nothing was left to chance.