Coffee #1
Elipse Gesha
Iris Estate (Roasted 11/8/2025)

Coffee #1

Elipse Gesha - Iris Estate

Roasted (11/8/2025)

Tastes Like: Red Apple, Berries, Hibiscus

Origin: Iris Estate, Volcan, Chiriqui, Panama

Variety: Gesha

Producer: Jamison Savage

Elevation: 2,300 masl

Process:  Nitrogen Macerated Natural, Washed Finish

Farm and Producer

Iris Estate is a collaboration between Jamison Savage, Saša Šestić, and Elvin Siew in Volcán, Panama. Coffee is planted within the existing natural forest across the estate's highland terrain, which reaches approximately 2,300 meters.

The estate keeps varieties and processing selections separate. Elipse is its nitrogen-fermented hybrid preparation, combining whole-cherry fermentation with a washed finish.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.

Processing

Ripe cherries are sorted and placed in sealed tanks flushed with nitrogen to reduce oxygen exposure. Temperature and pH are monitored during fermentation.

After fermentation, the cherries are depulped and the coffee is thoroughly washed. It then dries on a multi-tier raised-bed system under controlled temperature, humidity, and airflow, typically over 15–20 days.

Brew recipe

Materials: 

• Dripper: V60 01 

• Filter: Abaca 2 cup filter 

• Kettle: Fellow Stagg

• Water: 92C with ~80ppm water (we used a water composing of a calcium to magnesium ratio of about 1:3, If using Apax we recommend using Jamm) 

• Grinder: ZP6 at 5.6 (if using a different grinder you can get a rough estimate of an equivalent grind size here) 

Recipe: 

15g of Elipse

• 00:00 pour to 50g, Circle pours, medium to fast flow rate

• 00:40 pour to 100g, Circle pours, medium to fast flow rate 

• 1:15 pour to 150g, Circle pours, medium to fast flow rate

• 1:45 pour to 235g, Center pour

• ~2:45 Total brew time