Panama — Jamison Savage Finca Deborah Gesha "Aether" (Argon Macerated Washed)

Tastes Like — 🌸 Orange Blossom • 🍊 Mandarin • 🥂 Floral White Wine • 🍋 Yuzu-Honey Syrup

DETAILS

• Producer: Jamison Savage
• Farm: Finca Deborah
• Region: Volcán, Chiriquí, Panama
• Varietal: Gesha
• Process: Argon Macerated Washed
• Elevation: 2,000 masl
• Lot: Aether

INTRO Finca Deborah sits above 1,900 meters in the Volcán highlands of Chiriquí — one of the highest, most remote coffee farms in Panama. In October 2025, Jack Simpson used this exact coffee to win the World Barista Championship in Milan. Orange blossom lifts off the dry grounds before you even sip, carrying through the whole cup. Mandarin opens it sweet and round, floral white wine runs through the middle, and the finish is a citrus-forward, silky yuzu-honey syrup. In the cup: orange blossom, mandarin, floral white wine, and yuzu-honey syrup.

THE PRODUCER Jamison Savage planted Finca Deborah in 2008 under full rainforest canopy, and the farm spends much of the year inside the clouds. Volcanic, nutrient-dense soils and nights dropping toward 10°C slow the trees' metabolism, letting cherries hang longer and load up on sugar. Justin, of Helm, has his own history here — placing sixth at the 2025 World Brewers Cup with Vivid, Jamison's hybrid carbonic maceration Gesha. Aether is where that work went next, bought directly from Jamison.

Gesha came out of the wild forests of southwestern Ethiopia, but became coffee's most celebrated variety on the slopes of western Panama. The trees are slow-growing, low-yielding, and demanding, with signature florals that only develop under slow maturation — and at Finca Deborah, extreme elevation, rainforest shade, and cold nights give the variety everything it asks for.

THE PROCESS Winemakers have long used inert gas to protect wine from oxygen — carbon dioxide is common, but it dissolves and shifts acidity. Argon is the noble-gas upgrade: heavier than air, barely soluble, completely nonreactive. Where Jamison's earlier Vivid fermented whole cherries in CO₂-saturated tanks, Aether replaces that CO₂ with argon, so fermentation happens under a gas that holds oxygen out without participating at all. Ripe cherries ferment for roughly 50 hours in argon-flushed stainless steel tanks, with temperature and pH monitored throughout. The cherries are then washed and dried slowly on a three-tiered system of shaded raised beds.

The argon-flushed fermentation is the defining step — it's what gives this washed Gesha the aromatic intensity of an experimental process with the cleanliness of one where nothing was left to chance, building the orange blossom lift and floral white wine complexity that define this cup.

THE CUP Silky yet effervescent — orange blossom lifts before the first sip, mandarin opens sweet and round, floral white wine runs through the middle with fermentation showing as perfume rather than ferment, and the finish coats and lingers with citrus-forward yuzu-honey syrup. Weightless and full at the same time — everything a washed Gesha promises, with the volume turned up.

Flavour Notes 🌸 Orange Blossom 🍊 Mandarin 🥂 Floral White Wine 🍋 Yuzu-Honey Syrup