Jamison Savage – Iridescence

A standout lot from Jamison Savage, Iridescence is refined and expressive—layering jasmine and lychee with combava and ripe peach.

Precision processing and a meticulous approach underpin this coffee’s clarity and elegance. A vivid cup that captures the innovation and intent behind Savage’s work.

Process:

Geisha cherries are harvested at peak ripeness (22–24 BRIX), then hand-selected and pulped, leaving some mucilage. Fermentation takes place in CO₂-rich tanks under closely monitored pH, temperature, and ambient conditions to ensure consistency.

After fermentation, the coffee is dried on shaded raised beds, turned every 30 minutes to ensure even drying. Direct sunlight and excessive heat are avoided to protect the parchment and cell structure.

Once dried to 10.5–11% moisture, the coffee is stored in GrainPro for 60–90 days in a cool, stable environment. This rest period allows moisture to stabilize and flavour to deepen. Finally, the lot is milled, sorted by size and density, and hand-selected for quality.

Flavour Notes: Lychee, Jasmine, Combava, Peach

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.