Panama — Jamison Savage Finca Deborah Gesha "Symbiosis" (Extended Anaerobic Natural)

Tastes Like — 🍇 Raspberry • 🥭 Mango • 🍈 Passion Fruit • 🌺 Hibiscus Lemonade

DETAILS

• Producer: Jamison Savage
• Farm: Finca Deborah
• Region: Volcán, Chiriquí, Panama
• Varietal: Gesha
• Process: Extended Anaerobic Natural (100-hour fermentation)
• Elevation: 1,900 masl

INTRO
A masterclass in coffee fermentation, showcasing the very best of anaerobic processing alongside the most beloved characteristics of Gesha. Big and intense when hot, with complex florals on the nose and so much fruit in the cup, raspberry, mango, and passion fruit, in a wine-like profile with a cocoa finish. In the cup: raspberry, mango, passion fruit, and hibiscus lemonade.

THE PRODUCER
More than a decade ago, Jamison Savage left the United States and a career in finance to pursue specialty coffee production in the Panamanian forest. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three top spots last year going to competitors who used one of his coffees. Finca Deborah sits at 1,900 meters, one of the highest farms in Volcán, with Gesha trees integrated into the surrounding cloud forest. High humidity and sharply cooler nights slow cherry maturation and push more sugars into the cherry, making a more complex, sweeter cup. The farm avoids pesticides and other chemicals, all picking is by hand, and the processing operation runs on on-site solar energy.

THE PROCESS
After being handpicked at peak ripeness, whole cherries go through two rounds of quality sorting before being sealed in hermetic tanks, where they ferment without oxygen for a staggering 100 hours, with temperature and pH regularly monitored. The coffee then dries for about 20 days on Jamison's proprietary three-tier African-style bed in a controlled drying house, until it reaches 11% moisture. It is packed into GrainPro sacks and rested in a cool bodega before being pulped and sorted.

The 100-hour oxygen-free fermentation is the defining step. It's what builds the wine-like fruit intensity while keeping Gesha's florals and sweetness intact.

THE CUP
Hot, it's big and intense: complex florals on the nose, raspberry, mango, and passion fruit, a wine-like body, and a cocoa finish. Warm, acidity rises and passion fruit leads, like a chilled natural red wine with a craft-chocolate finish. Cool, it turns vibrant and juicy, with acidity and florality turned up to eleven, like hibiscus lemonade, balanced by an underlying sweetness.

Flavour Notes
🍇 Raspberry 🥭 Mango 🍈 Passion Fruit 🌺 Hibiscus Lemonade