Expanded view of Tanat Coffee - Jamison Savage Washed Caturra | Panama
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Jamison Savage Washed Caturra | Panama
£20.00
- Milk Chocolate, Red Plum, Hazelnut
Additional information
Coffee Details
- Country of Origin
- Panama
- Region
- Chiriquí
- Varietal
- Caturra
- Process
- Washed
- Roast Level
- Medium-Light
- Producer
- Jamison Savage
- Farm
- Finca Deborah
What to expect
In the cup you can find
Milk Chocolate, Red Plum, Hazelnut
Overall profile
Think House Espresso but elevated. The red plum sings loudest with a creamy, lasting mouthfeel and nutty balance.
Sensory profile
- Acidity
- 3/5
- Body
- 5/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 3/5
About Tanat Coffee
Tanat roasts specialty coffee in Paris, opening a new chapter after its earlier life as Kawa. It sources directly from producers and roasts with precision, pursuing clean, balanced profiles that preserve each coffee’s terroir, identity and aromatic character.
Roaster notes
Panama — Jamison Savage Finca Deborah Caturra (Washed)
Tastes Like — 🍑 Red Plum • 🍫 Milk Chocolate • 🌰 Hazelnut
DETAILS
- Producer: Jamison Savage
- Farm: Finca Deborah
- Region: Volcán, Chiriquí, Panama
- Varietal: Caturra
- Process: Washed
- Score: 88
- Harvest: 2026
- Roast Profile: Espresso
- Acidity: Medium | Body: Silky | Roast: Medium
INTRO
Panama doesn't just produce superb Geishas — amid all the obsession with cups full of clarity and purity, there are also more direct, comforting coffees that stay balanced. This washed Caturra from Jamison Savage is one of them. The cup opens on something comforting: milk chocolate, then red plum arrives, with that lively, elegant sensation found in Kenyan coffees. Finally, the notes widen toward hazelnut, leaving a soft, generous sensation in the mouth. A Caturra that doesn't try to play at being Geisha — and that's for the better, because Panama can also be a Caturra. In the cup: red plum, milk chocolate, and hazelnut.
THE PRODUCER
Jamison Savage made his name with Finca Deborah, high above Volcán, Panama. He began working in coffee in the mid-2000s before developing Finca Deborah in 2008. The farm quickly became one of the country's most closely watched projects. His approach rests on variety, terroir, and processing, driven by a desire to understand what each can bring to the cup. Over the years, Savage has worked with Caturra as much as Catuaí, Bourbon, or Geisha, using methods ranging from traditional washed to more experimental fermentations and treatments.
THE PROCESS
For this lot, the washed treatment of the Caturra aims to highlight the variety's precision and clarity, without pulling too far from its fruit. The result is less demonstrative than a fermentation-forward coffee, but more legible.
The traditional washed treatment is the defining choice here — it's what lets Caturra's own precision and clarity speak, building the milk chocolate and red plum character that define this cup without chasing Geisha-like intensity.
THE CUP
Comforting and balanced — milk chocolate opens the cup, red plum follows with a lively, Kenyan-like sensation, and the notes widen into hazelnut, leaving a soft, generous mouthfeel.
Flavour Notes
🍑 Red Plum 🍫 Milk Chocolate 🌰 Hazelnut
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