Bourbon · Finca Deborah

The process of "carbonic maceration" has proven itself in the wine industry for decades. But it was only a few years ago that this method was also transferred to coffee cultivation. One of the pioneers in this field was Jamison Savage, who was one of the first in the world to use the CM process for coffee in 2015. Over the past six years, he has developed various CM techniques and earned an international reputation as a leading expert in the field. Jamison's coffees have won numerous awards at prestigious barista and Brewer's Cup competitions, both nationally and internationally, and have been served in some of the world's best cafés and Michelin-starred restaurants.

The Bourbon Natural CM process begins with the harvesting of perfectly ripe Bourbon coffee cherries with a BRIX score of 24-27. The cherries are then carefully sorted a second time on African drying beds. After selection, the cherries are stored in a sealed tank for an extended period of time. This extended fermentation time allows the coffee cherries to take on deeper and darker fruit notes. The coffee is continuously monitored and the data is carefully documented. The pH, temperature and CO2 levels are crucial factors that are closely monitored. Ambient temperatures are precisely controlled to ensure consistently high quality throughout the processing cycle. Regular CO2 infusions throughout the day ensure that the fermentation process is optimally controlled.

After the required time in the tanks, the bourbon coffee cherries are gently placed on the top level of a three-tier African drying bed designed by Jamison himself, where the coffee dries to a specific residual moisture of around 11%. The temperature, heat and humidity in the drying houses are strictly controlled and kept within certain parameters.