Jamison Savage has been perfecting his processing techniques for over a decade at Finca Deborah, an award winning farm in the Boquete region of Panama. For this lot, he employed a washing method referred to as carbonic maceration, a process borrowed from the wine industry, adopted by Jamison and a handful of others starting in 2015. The technique involves fermenting (a.k.a. 'macerating') the coffee in a carbon dioxide rich environment, which drastically alters the final flavour profile, adding complexity and accentuating fresh fruit and floral notes. 

To make Iridescence, Jamison started with perfectly ripe Geisha varietal coffee cherries, pulping them so that some of the fruit remained on the beans. Following this, the beans were held in CO2 infused tanks for up to two days, carefully monitored to ensure perfect fermentation. Finally, the beans were dried on raised beds, turned every 30 minutes to ensure even drying, and packed in vacuum sealed bags before export to the United Kingdom. 

BREWING GUIDE 

For such a complex coffee, we suggest brewing Iridescence as a pour over, to bring out the most it has to offer. Start with a ratio of 30-32 grams of coffee to 500ml of filtered soft water, just off boil, adjusting your recipe to your brew method and to taste.