Producer: Jamison Savage Farm: Savage Coffees Location: Volcan, Boquete Panama Variety: Catuai Process: Natural Carbonic Maceration Altitude: 1,800 masl table width="100%" data-mce-selected="1" <tbody> <tr> <td style="width: 33.4486%;" data-mce-selected="1">Fermentation</td> <td style="width: 63.5426%;"> <meta charset="utf-8"/> <meta charset="utf-8"/> <span data-mce-fragment="1">▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▪</span><span data-mce-fragment="1">▫</span><br/> </td> </tr> <tr> <td data-mce-selected="1" style="width: 33.4486%;">Sweetness</td> <td style="width: 63.5426%;"> <meta charset="utf-8"/> <span data-mce-fragment="1">▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▪</span><span data-mce-fragment="1">▫</span> </td> </tr> <tr> <td style="width: 33.4486%;">Acidity</td> <td style="width: 63.5426%;"> <meta charset="utf-8"/> <span>▪▪▪<meta charset="utf-8"/>▪▫</span> </td> </tr> <tr> <td style="width: 33.4486%;">Roast</td> <td style="width: 63.5426%;"> <meta charset="utf-8"/> <meta charset="utf-8"/> <span data-mce-fragment="1">▪<meta charset="utf-8"/>▪▫<meta charset="utf-8"/>▫</span><span data-mce-fragment="1">▫</span><br/> </td> </tr> </tbody> </table> The Elixer begins by harvesting Catuai cherries that are perfectly ripe and measuring 22-24 on the BRIX meter at an altitude of 1,800 -1,850 MASL. The cherries are carefully selected for a second time before being stored inside the hermetically sealed tanks. The cherries remain in the tank for more than 100 hours where CO2 is periodically infused allowing for a precise and controlled fermentation. During this time, while fermenting under a controlled process, the coffee grains slowly absorb the fruit's high notes and aromatic qualities. Through monitoring temperature and PH several times a day, it ensures these variables remain within their curves. After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three-tiered raised African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within specific parameters to avoid damage to the coffee. The coffee is consistently agitated throughout the day to allow even drying. After approximately 20 days in the dry house, the coffee dried to around 11%. It is then bagged in grain-pro and stored in a bodega where temperatures are cool and stable. This reposo or seasoning process is critical to quality control. It allows the coffee's moisture content to be stabilized and equalized. Additionally, coffee absorbs more flavor from its dried fruit or parchment. The coffee is then hulled and sorted by size, density, and color.