Deborah

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You're drinking Berg Wu's WBC-winning Geisha.

Lucky you!

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_blurb admin_label="Blurb" title="Simple Kaffa" url_new_window="off" use_icon="on" font_icon="%%154%%" icon_color="#2a2a2a" use_circle="off" circle_color="#2398db" use_circle_border="off" circle_border_color="#2398db" icon_placement="left" animation="top" background_layout="light" text_orientation="left" use_icon_font_size="off" use_border_color="off" border_color="#ffffff" border_style="solid"] Simple Kaffa is Tse-Lin (Berg) and Chia-Chi (Chee) Wu's roastery and cafe in Taipei, Taiwan. As you know, Berg won the WBC this year and I thought it'd be an excellent treat for some of you to taste his coffee! I've heard directly from judges on the finals panel: this coffee was on another level. It was given straight 6's (highest score from every judge) for the espresso round, which is unheard of in WBC. [/et_pb_blurb][et_pb_blurb admin_label="Blurb" title="Finca Deborah" url_new_window="off" use_icon="on" font_icon="%%169%%" icon_color="#2a2a2a" use_circle="off" circle_color="#2398db" use_circle_border="off" circle_border_color="#2398db" icon_placement="left" animation="top" background_layout="light" text_orientation="left" use_icon_font_size="off" use_border_color="off" border_color="#ffffff" border_style="solid"] At an altitude of more than 1900 meters and nestled in the lofty mountains of Volcan, Chiriqui, Finca Deborah is a shade grown Geisha coffee cultivated in a pristine environment. It is one of the highest, most remote coffee farms in all of Panama and, at these altitudes, temperatures can drop to as low as 10 degrees C during the night. The extreme elevation and reduced temperature slows the growth pattern of the tree and forces the tree to expend more energy, thus creating a harder, denser bean. It is an extraordinary environment for growing any variety of coffee. At Finca Deborah one of the world’s most complicated varieties of coffee, Geisha, not only grows successfully but also thrives. The volcanic soil at Finca Deborah is a volcanic, nutrient rich, aggregate perfectly suited for the production of Geisha. Natural and organic fertilizers are combined along with a proprietary blend of minerals to enhance root, leaf and over-all tree health. Four to five applications are administered during the year. Finca Deborah’s lofty altitude naturally aids in disease prevention and insect control. Finca Deborah is very energy conscious. Their “beneficio” or processing centre, is powered by a solar system as commercial power in remote Panama simply does not exist. In addition, as a shade grown coffee plantation, Finca Deborah blends seamlessly with the mountain landscape, sustains the natural environment, and maintains a haven for the local bird and wildlife populations. Harvesting takes place between February and May. During this time workers stay on the farm and are continuously harvesting. Strictly picking only the ripest cherries, by hand, and processing only the choicest cherries ensures that Finca Deborah Geisha is one of the world’s best Geisha coffees. Unripe or damaged cherries are used to fertilize future production on the farm. A tree may have many cherries ready for picking and still have a multitude of unripe cherries that must be gathered at a later date. It is a meticulous process and requires attention to detail and patience. Their workers are given bonuses for their diligence in the harvesting process and take great pride in selecting only those ripe cherries. After their Geishas have spent their required time drying in the sun and humidity has been brought down to a level of between 10-12% it is carefully bagged in parchment and placed in Reposo for a minimum of 45-60 days. When reposo is complete, the coffee is then hulled and classified by size, colour, and weight. Finally, they vacuum pack and box for export to ensure Finca Deborah Geisha arrives to its final destination in the same state as when it was packed with care in the beneficio. Information via http://www.fincadeborah.com/ [/et_pb_blurb][et_pb_blurb admin_label="Blurb" title="Donations" url_new_window="off" use_icon="on" font_icon="%%141%%" icon_color="#2a2a2a" use_circle="off" circle_color="#2398db" use_circle_border="off" circle_border_color="#2398db" icon_placement="left" animation="top" background_layout="light" text_orientation="left" use_icon_font_size="off" use_border_color="off" border_color="#ffffff" border_style="solid"] 1$ from every envelope is donated to the roaster’s coffee related charity of choice. This month, it's Grounds For Health. Since 1996, Grounds for Health has worked in Latin America and Africa to address one of the most significant disparities in women’s health globally. Cervical cancer is a nearly 100% treatable disease, and yet in the next 15 years it is expected to kill six million women – 90% of whom will live in developing countries. Grounds for Health specialises in working in communities that represent the base of global supply chains such as coffee, tea, cut flowers and cocoa. [/et_pb_blurb][et_pb_blurb admin_label="Blurb" title="Community" url_new_window="off" use_icon="on" font_icon="%%86%%" icon_color="#2a2a2a" use_circle="off" circle_color="#2398db" use_circle_border="off" circle_border_color="#2398db" icon_placement="left" animation="top" background_layout="light" text_orientation="left" use_icon_font_size="off" use_border_color="off" border_color="#ffffff" border_style="solid"] This part of the last mail-out was really valuable for a lot of people. I’ve set up a few posts in the Barista Hustle Community Forum where we can all geek out together. Please free to jump in, I'd love to hear from you! Roasting – Any questions, comments, ideas about roasting? Finca Deborah – Questions about Panama coffee, the variety, or anything pre-roasting. Brewing – Troubleshooting, recipes, water, advice, and sharing tasting notes. Meta – Anything else about the subscription. [/et_pb_blurb][et_pb_blurb admin_label="Blurb" title="The Socials" url_new_window="off" use_icon="on" font_icon="%%151%%" icon_color="#2a2a2a" use_circle="off" circle_color="#2398db" use_circle_border="off" circle_border_color="#2398db" icon_placement="left" animation="top" background_layout="light" text_orientation="left" use_icon_font_size="off" use_border_color="off" border_color="#ffffff" border_style="solid"]
I strongly encourage you to post photos of yourself enjoying or brewing this coffee.
Berg is @simplekaffa on twitter, instagram, and Facebook.
Barista Hustle is @baristahustle on all platforms.
Can’t wait to see all the photos coming in!! Make those coffee geeks jealous!
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Reading this page, salivating, and wanting to get involved?

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