Brew Guide | December 2, 2024

Enigma Geisha

Savage Coffee

1. At 0:00, bloom coffee with 55g of water fully soaking the grounds. Allow to bloom for 45 seconds.
2. At 0:45, slowly pour 100g of water onto grounds in a circular pattern. Give the brewer a quick swirl after finishing your pour.
3. At around 1:15-1:30 when the water level is just above the grounds, pour the final 100g of water onto the grounds in a circular pattern. Finish by giving the brewer a quick, final swirl to settle the grounds.
4. Allow water to draw down. Total brew time should be between 2:30-3:00.

The Enigma Process

ENIGMA is an extended duration, carbonic macerated, natural process. This unique coffee builds upon many years of Jamison’s extensive experimentation and pushes the boundaries of process.

Harvesting perfectly ripe Geisha cherries reading 21-24 on a BRIX meter is the prerequisite for ENIGMA. These cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. The cherries remain in tanks for more than 100 hours where temperature and PH are carefully monitored and cataloged throughout the day. It is critically important these variables stay within their respective tolerance ranges; otherwise, unwanted flavor notes will quickly emerge and the coffee spoiled.

During this controlled, extended fermentation, CO2 is periodically infused, purging the tank of its existing atmosphere and maintaining a clean, anaerobic environment. This allows the coffee fruit to gently macerate, maximizing beautiful fruit and flower note absorption of the grain. The results are intense aromatics, clarity of sparkling acidity, and an effervescent tactile.

After spending the extended time inside the sealed tanks, the coffees are removed, then placed on a three-tiered, raised, African bed system designed by Jamison. ENIGMA spends the majority of its drying cycle shaded. Jamison’s slow-drying technique extends drying time, further permitting the grain to absorb high fruit notes while maintaining consistent humidity in the coffee. Temperature and airflow are carefully controlled inside the dry house and maintained within strict parameters. ENIGMA is constantly agitated throughout the day, further contributing to consistent, even drying.

After approximately 25 days on raised African beds, ENIGMA has been dried to approximately 11%. It is then bagged in grain-pro and stored in bodega where temperatures are cool and stable for up to 60 days. This reposo or seasoning process is essential for quality control and provides the coffee to equalize its moisture content and further absorb flavor from its shell. The coffee is then hulled, and sorted by size, density, and color. Finally, ENIGMA is lightly vacuum packed and boxed for export.