The breadth and depth of expertise in the CCS team is astounding. Case in point, Veronika Galova Vesela, one of our sales representatives in Europe, is the reigning Slovakian Brewers Cup champion. Veronika will depart for Brazil next week for the World Brewers Cup championship. This is the fifth time Veronika will be competing on a world coffee stage, representing her home country, and the third time she will be competing using Finca Deborah coffee from producer Jamison Savage in Panama.
Deborah Geisha Natural and Carbonic Maceration
CCS is thrilled to announce that we will have seven 15kg boxes of Finca Deborah Geisha Natural and seven 15kg boxes of Geisha Carbonic Maceration coffee from the 2019 harvest.
This coffee will be available in Europe, Asia and the Middle East, with the exception of a few countries*, and will be exclusive to CCS in Norway, Sweden, Finland, and Denmark. Samples are expected in May-June, with the coffee due to arrive end of August, but the coffee can be booked right now.
What makes this coffee so special?
Finca Deborah is owned and run by Jamison Savage, originally from the US, and his Panamanian wife Leslie H. Freitag. In 2007 the pair bought land in the mountains of Volcan, Chiriqui at an elevation of 1900 masl. After several years of infrastructure works, including the construction of a 1km road to reach their farm, and a solar energy system to power their processing facility, they began planting trees in 2010.
The first harvest was in 2014, but much of the coffee was lost to inclement weather. The second harvest reached the market in 2015, and it immediately earned a reputation for being among the world’s best. The following year, Finca Deborah was the coffee used in the winning presentation by the World Barista Champion, Berg Wu.
Veronika visited Finca Deborah in 2017, a place she describes as heaven on earth.
“It's such a beautiful farm, it looks more like a jungle, with coffee trees interspersed, providing necessary shade.”
Part of what makes Deborah such an astounding coffee is Jamison’s rigorous approach to cultivation and processing. The Deborah Geisha Natural that Veronika will use in competition is dried on a three-tiered structure of Jamison’s own design. The coffee begins on the top layer, with full sun exposure to kill unwanted bacteria and initiate the fermentation process. The coffee moves to the second layer, with additional shade to develop the sweetness. Finally it is moved to the bottom layer to dry slowly until the moisture content is reduced to 11%.
The other key factor in producing exceptional quality is the unique environment of Finca Deborah. Bordered to the east by Costa Rica, the high elevation of the farm means temperatures can drop to as low as 10 degree celsius at night, causing the trees to push more sugars into their fruit. Combined with an ideal rainfall of 2200 mm per year, a soil rich in minerals, and careful use of organic fertilizer, the result is an intensely sweet cup.
Selecting coffee for competition
The Brewers Cup is sometimes called a “sourcing competition.” Unlike the Barista Championship, where so many points are attributed to service and the innovation and deliciousness of the signature drink, the Brewers Cup competitors are judged almost entirely on the final cup. Veronika’s goal in this year’s international competition is to let this coffee speak for itself.
“In my brew I am aiming to unlock all the flavors and capture the unique profile of Deborah, its sweetness and complex fruity spectrum.”
What drives Veronika to compete year after year is also a driving force behind CSS, to tell the stories of these coffees, and the many committed coffee professionals working to realize its full potential.
“Producer, Roaster and Barista - we all are striving to bring the best possible coffee to the cup. We can achieve it only when working together with the same level of passion and dedication.”
Veronika Trains for the World Brewers Cup
Watch Veronika’s competition performance
Veronika will be taking the stage for the first round of the World Brewers Cup on Wednesday November 7 at 3.45pm local time (6.45pm GMT). Follow us on Facebook and Instagram for links to the Live Stream of her performance.
And, of course, contact Nico, Bjørnar or Veronika in Europe, or Julia in Asia, to book this exclusive coffee from Finca Deborah in 2019. It is available to reserve now. Need that unique stunner to wow the judges in an upcoming competition? Check out our full range of Competition Coffees.
* Finca Deborah will not be available through CCS in the following countries: France, Germany, UK, Greece, Australia, Malaya Thailand and Korea