{"product_id":"panama-iris-estate-jamison-savage-gesha-nitrogen-washed-ambrosia-2025-signature-series","title":"Panama | Iris Estate | Jamison Savage | Gesha Nitrogen Washed AMBROSIA 2025 | Signature Series","description":"\u003ch3\u003eView other coffees in our \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/iris-estate-farm-series\"\u003eIris Estate Collection here\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eAbout AMBROSIA\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAmbrosia Gesha\u003c\/strong\u003e showcases the latest innovation in nitrogen-flushed fermentation from Iris Estate. Unwashed whole cherries ferment in sealed, nitrogen-filled tanks for 4 to 6 days, then are pulped and briefly dry-fermented before a long, controlled dry down in parchment. The result is a refined, elegant cup with a silky, tactile character - a showcase of Jamison's precise use of time, fermentation and drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Nitrogen Washed\u003cbr\u003e\u003cstrong\u003eLot:\u003c\/strong\u003e Ambrosia\u003c\/p\u003e\n\u003ch3\u003eProcessing Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCherries are harvested perfectly ripe at 20-22º Brix.\u003c\/li\u003e\n\u003cli\u003eCherries are carefully selected a second time and remain unwashed, keeping the natural yeasts and fungi present in the Iris Estate environment. These contribute to the cherry's expression of terroir.\u003c\/li\u003e\n\u003cli\u003eWhole cherries are placed inside sealed tanks and flushed with nitrogen. The tanks are flushed with nitrogen daily, which results in greater clarity in the cup profile.\u003c\/li\u003e\n\u003cli\u003eCherries are left to ferment for an extended period of 4-6 days in controlled temperatures.\u003c\/li\u003e\n\u003cli\u003eOnce fermentation is complete and the cherries are removed from the tanks, the coffee is pulped and dry-fermented briefly before moving to the multi-tiered raised African drying bed system under controlled conditions.\u003c\/li\u003e\n\u003cli\u003eThe coffee begins drying in parchment on the second tier, which protects the parchment from cracking. It is then moved down the tiers throughout drying to ensure a consistent, slow drying rate - this results in a cleaner cup profile.\u003c\/li\u003e\n\u003cli\u003eThe coffee finishes drying on the bottom tier once moisture content is reduced to 10-12%.\u003c\/li\u003e\n\u003cli\u003eThe Iris Estate drying room controls temperature, heat, humidity and airflow to ensure optimal conditions for the best flavours.\u003c\/li\u003e\n\u003cli\u003eDrying typically takes 20-25 days.\u003c\/li\u003e\n\u003cli\u003eBeans are stored in parchment in GrainPro bags to stabilise moisture levels, held under controlled, cool and stable conditions.\u003c\/li\u003e\n\u003cli\u003eOnce absorption and stabilisation are complete, the coffee is hulled and selected for density, size, shape and colour before being lightly vacuum-sealed, ready for export.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Iris Estate\u003c\/h3\u003e\n\u003cp\u003eIris Estate is a venture initiated by three exceptionally talented coffee professionals, each driven by a distinct vision for the future of coffee. Their shared belief is that specialty coffee should embody the unique terroir in which the beans are grown, rather than merely reflecting processing techniques. This philosophy guides their quest for the perfect cup.\u003c\/p\u003e\n\u003cp\u003eTo showcase this dedication to terroir, producer Jamison Savage has planted a variety of coffee cultivars across the Estate at different elevations, all while preserving the natural landscape and forest. He believes that minimal interference with the ecosystem allows the coffee cherries to fully express the natural flavours and characteristics of their environment.\u003c\/p\u003e\n\u003cp\u003eThe three main objectives at Iris Estate are: ensuring the coffees truly represent the land from which they originate, enhancing the sustainability of the farm and the well-being of its workers, and bridging the gap between producers and consumers by transparently sharing the processes of cultivation, harvest and production.\u003c\/p\u003e\n\u003ch3\u003eAbout Jamison Savage\u003c\/h3\u003e\n\u003cp\u003eSavage Coffee is a project founded by Jamison Savage in Panama's Boquete region. Jamison has established himself as one of the world's most refined coffee producers, with his farm, Deborah, earning top honours in prestigious coffee competitions globally. His coffees are now in such high demand that they are often pre-booked well before the season begins.\u003c\/p\u003e\n\u003cp\u003eFor over a decade Jamison has been perfecting his processing techniques. He was among the first to adapt carbonic maceration from the wine industry to coffee, fermenting cherries in a carbon-dioxide-rich environment to build complexity and heighten fresh fruit and floral notes. His coffees are shade-grown, strictly hard bean, and nurtured in nutrient-rich volcanic soils.\u003c\/p\u003e\n\u003ch3\u003eAbout the Gesha Variety\u003c\/h3\u003e\n\u003cp\u003eGesha (also spelled Gesha) is one of the world's most prized coffee varieties. It traces back to Ethiopian landrace coffees collected in the 1930s - the name derives from Ethiopia's Gori Gesha forest - and reached global fame in Panama in 2005, when a Gesha lot won Best of Panama and shattered price records. It is celebrated for its delicate florals, jasmine aromatics and elegant stone fruit.\u003c\/p\u003e\n\u003ch3\u003eCoffee in Panama\u003c\/h3\u003e\n\u003cp\u003eThough small in coffee production, Panama is a mighty player in coffee quality. In particular, Panama is famous for producing Gesha lots that have fetched prices exceeding $800 per pound. Today its renown as a producer of rare and sought-after varieties positions Panama as a contender for a new kind of coffee-tourism, with the potential to change the way we produce, purchase, consume and talk about specialty coffee on a global scale.\u003c\/p\u003e\n\u003cp\u003eThe high value of Gesha has brought out both the best and the worst in the industry. For established producers who receive excellent prices, that money has often been reinvested in their communities and in renovating their farms to be as environmentally sustainable as possible. Unfortunately, the lure of Gesha's value has also led some to bypass traditional land purchasing agreements and illegally deforest areas of national parks. Even so, the blossoming coffee industry in Panama has demonstrated real potential to raise incomes for a wider spectrum of producers and coffee workers.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":42858327048228,"sku":"iris_estate_2025_ambrosia_160g","price":90.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 80g","offer_id":42858327015460,"sku":"iris_estate_2025_ambrosia_80g","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42858327179300,"sku":"r2_iris_estate_2025_ambrosia_160g","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 80g","offer_id":42858327146532,"sku":"r2_iris_estate_2025_ambrosia_80g","price":55.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 160g","offer_id":42858327113764,"sku":"r1_iris_estate_2025_ambrosia_160g","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 80g","offer_id":42858327080996,"sku":"r1_iris_estate_2025_ambrosia_80g","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/iris_estate_2025_ambrosia_160g_7ed05c59-162d-45a5-89e1-a8b8e1de2ed8.png?v=1783415202","url":"https:\/\/www.centralcoastcoffee.com.au\/products\/panama-iris-estate-jamison-savage-gesha-nitrogen-washed-ambrosia-2025-signature-series","provider":"Central Coast Coffee","version":"1.0","type":"link"}