{"product_id":"r-iris-estate-vivid-gesha","title":"Iris Estate - Vivid Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTOUR THE ESTATE |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEstablished in 2017, Iris Estate is the lofty passion project dreamed up by a trio of specialty coffee heavyweights: Jamison Savage, Saśa Šestić, and Elvin Siew. Savage is the owner of nearby Finca Deborah, and he is widely regarded as one of the most prolific coffee producers in the world. Šestić is a former world barista champion, owner of multiple coffee-related brands and ventures, and is a respected producer himself. The dream team is rounded out by Elvin Siew, founder of Cloud Catcher roastery in Malaysia and a bonafide processing powerhouse, whose advancements in coffee technology and processing have led to some of the most uniquely delicious coffees in the business.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn their own words, Iris Estate exists to “explore the possibilities of coffee agriculture, discover the depths of processing techniques, and celebrate the true superheroes of the industry: the producers themselves.” The estate is located in the highest heights of Panama, where it puts on a masterclass in careful cultivation and terroir-based processing. From their farm in the clouds, Savage, Šestić, and Siew are crafting better coffee for a greater good, using their own renown to advocate for coffee producers all over the world.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being harvested at peak ripeness (20–22 degrees Brix), whole coffee cherries are handsorted for quality and then placed inside sealed tanks. Inside these tanks, CO2 is injected, pushing oxygen out. The cherries remain in this CO2-rich environment for a short period of fermentation, after which they are removed from the tanks, pulped, and thoroughly washed. The coffee then makes its way to Finca Deborah, where it is spread out on a three-tier, raised African bed-style drying structure located in a controlled drying room. Drying to optimal moisture content (10–12%) takes 20–25 days in this closely monitored environment.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ehot, \u003c\/span\u003e\u003cspan\u003ethis coffee is intensely floral, like magnolias. Perceived acidity will increase as the coffee cools, but it starts out here as sweet citrus, like lemon-lime soda. Peaches, plums, and vanilla shine at this temperature. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cspan\u003ewarm\u003c\/span\u003e\u003cspan\u003e temperature, acidity increases and flavors become more complex: complex florals, yellow citrus fruits, and cooked peaches. A honey-like sweetness starts to take shape here, and Honeycrisp apple emerges.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ecool\u003c\/span\u003e\u003cspan\u003e, acidity peaks, tasting like tart citrus, and it reminds us less of lemon-lime soda and more of fresh-squeezed lemonade. That honey-like sweetness intensifies, like dark honey. Peach still persists, reminding us at this temperature of fresh yellow peaches. The flavors become slightly tropical as the coffee cools, with notes like passionfruit coming into full view. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom hot to cold and everywhere in between, this coffee drinks precisely like what it is: a high-grown, classic Panamanian Gesha—proving that careful and intentional processing can still remain loyal to a coffee’s unique terroir. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVolcán, Chiriqui, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJamison Savage, Saša Šestić, and Elvin Siew\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eIris Estate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eCM Natural with Washed finish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003e\u003cspan\u003eGreen Tip Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-4147e4da-7fff-1307-e887-ed61d2715581\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1850–2300 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51748194255161,"sku":"BWSO-IrE-VG10","price":32.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":51748194287929,"sku":"BWSO-IrE-VG12","price":96.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/IrisEstateVividGeshaOnlineCard_2_2_26_4x_b7e6d9bd-caef-4df3-8b74-fb63d8df77c6.png?v=1770139092","url":"https:\/\/www.blackwhiteroasters.sbs\/products\/r-iris-estate-vivid-gesha","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}