Panama – Finca Deborah Gesha “Echo”

Origin: Chiriquí, Panama
Producer: Jamison Savage — Finca Deborah
Variety: Gesha
Process: Carbonic Macerated · Washed · Infused with Cascara
Elevation: 2,000 masl
Roast Level: Light

Tasting Notes: 🌸 Lavender · 🍇 Raspberry · 🍈 Muscat

ABOUT THIS COFFEE

From the iconic Finca Deborah in the highlands of Chiriquí, Panama, this “Echo” Gesha represents the cutting edge of coffee innovation. Producer Jamison Savage, renowned for his pioneering approach to controlled fermentation, crafted this lot using carbonic maceration followed by a washed process infused with cascara—a creative twist that deepens the cup’s sweetness and aromatic complexity.

At 2,000 meters above sea level, Finca Deborah’s microclimate offers cool temperatures, dense shade, and slow cherry maturation—ideal conditions for developing intricate flavor layers in the Gesha variety. The result is a coffee that balances scientific precision and natural beauty, a sensory experience both familiar and otherworldly.

THE CUP

In the cup, Echo opens with lavender florals and raspberry brightness, evolving into Muscat grape and honeyed sweetness as it cools. The body is silky and rounded, with a lingering finish that combines tea-like elegance and fruit-forward vibrancy.

Delicate yet expressive, this coffee captures Finca Deborah’s mastery of process innovation, showcasing Gesha’s ethereal florals, refined acidity, and perfumed sweetness in one unforgettable cup.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!