MEET THE PRODUCER | More than a decade ago, Jamison Savage left the United States and his career in finance to pursue specialty coffee production in the Panamanian forest. That genuine leap of faith has certainly paid off, due in large part to Jamison's relentless pursuit of excellence and insistence on innovation. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three of the top spots last year going to competitors who used one of Jamison's coffees. Today, Jamison is considered one of the most prolific coffee producers in the world—and one sip of this uniquely processed Gesha lot will likely have you nodding your head in quiet agreement.

WHAT MAKES IT SPECIAL | Finca Deborah sits at 1900 meters above sea level, making it one of the highest elevation farms in the Volcán region of Panama. The Gesha trees grown here seamlessly integrate into the surrounding cloud forest. The ecosystem has a consistently high humidity, while temperatures at night can cool dramatically. These lower temperatures slow the maturation of the coffee cherry and drive more sugars out of the tree and into the cherry, making for a more complex and sweet cup. The farming operation coexists with this ecosystem by avoiding the use of pesticides or other chemicals that could interrupt the diverse and often rare wildlife that call the area home. Additionally, all picking is done by hand and the processing operation is powered by on-site solar energy production.

TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are hand-sorted before being sealed inside stainless steel tanks which are carefully monitored for temperature and pH. Inside, the cherries undergo 50 hours of fermentation, during which time CO2 is periodically injected to purge oxygen and kickstart anaerobic fermentation. Once this fermentation is complete, the cherries are spread out onto a proprietary three-tiered raised bed system so that they are predominantly shade-dried. Throughout the slow, 25-day drying process, the coffee is manually agitated and the airflow, temperature, and humidity tightly monitored, ensuring uniform drying across this meticulously processed lot. 

TAKE A SIP | When hot, this coffee is intensely floral, with clean orange and red fruits (think: peach, mango, red raspberry) taking center stage. It’s juicy and sweet at this temperature, with a milk chocolatey finish that reminds us of a pinot noir from Willamette Valley. 

As the coffee approaches a pleasantly warm temperature, acidity ticks up and the vibes become more vibrant and tropical (peach persists, but pineapple joins the party). It’s still floral and sweet at this temperature, reminding us of floral honey. 

When cool, acidity peaks, and the cup becomes a mosaic of complex citrus and orchard fruits: bergamot, green apple, peaches, lemon, and more. The texture is juicy at this temperature, and the wine-like characteristics return. From top to bottom, this coffee is a masterclass in showcasing both variety and processing, without one winning out over the other. 

Origin | Volcán, Chiriqui, Panama

Producer | Jamison Savage

Farm | Finca Deborah

Process | CM Natural

Variety | Gesha

Elevation | 1950 MASL