FINCA DEBORAH GESHA — VOLCÁN, CHIRIQUÍ, PANAMA

THE CUP

Refined and radiant. This washed Gesha from Finca Deborah is everything you’d expect from Jamison Savage - elegant, floral, and endlessly complex. When hot, it’s awash with wildflower honey, Rainier cherry, and sweet citrus, unfolding into notes of jasmine, bergamot, and black tea as it cools. The structure is precise yet graceful - vibrant acidity, silky body, and a long, tea-like finish that evolves from peach and lime zest to mango sorbet and lemonade brightness at cooler temperatures. Every stage of the cup reveals new dimension - a sensory journey from bloom to finish.

THE ORIGIN

Producer: Jamison Savage
Farm: Finca Deborah
Region: Volcán, Chiriquí, Panama
Variety: Gesha
Altitude: 1,900 masl
Process: Washed
Harvest: 2025

THE PRODUCER

Over a decade ago, Jamison Savage traded a career in finance in the U.S. for the lush, misty mountains of Panama - and changed the landscape of specialty coffee in the process. Since establishing Finca Deborah, he has become one of the most revered figures in coffee, known for his unwavering pursuit of perfection and commitment to innovation and sustainability.

Finca Deborah sits high at 1,900 meters above sea level, nestled within a pristine cloud forest ecosystem. The combination of high altitude, dramatic temperature shifts, and consistent humidity produces an environment ideal for cultivating world-class Gesha. Jamison’s approach is holistic: no chemicals or pesticides are used, all picking is done by hand, and the mill is powered entirely by solar energy.

His coffees have graced the World Barista Championship stage year after year, consistently taking top honors. But beyond accolades, they represent a philosophy - that precision, patience, and respect for nature yield extraordinary coffee.

THE PROCESS

This lot underwent a traditional washed process, handled with meticulous care from harvest to drying. Only the ripest cherries were hand-picked and depulped before being fermented and washed with mountain spring water. The parchment coffee was then slow-dried under controlled conditions to preserve the delicate aromatics and layered sweetness that define this cup.

While the method is classic, the terroir of Volcán and Jamison’s obsessive attention to detail make this Gesha anything but ordinary.

WHY WE LOVE IT

Amidst an era of experimental fermentations (we know B&W is known for that!), this washed Gesha takes us back to that purity in terroir expression. It’s a showcase of balance - floral, citrus, and tea-like clarity - delivered with breath taking elegance. Jamison Savage doesn’t chase trends; he defines excellence, and that's why his coffees appear year after year in competitions around the world.

Tasting Notes: Intense Florals, Bergamot, Ripe Stone Fruit, Lemon Tea

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.