What Wows Us About This Coffee
This unusually high-grown washed Panama geisha is incredibly clean and harmonious. It’s beautifully layered and complex without being too intense. It’s a beautiful coffee to savor without getting punched in the face to overly intense citric or floral notes. There are no overbearing characteristics that disrupt this gem of a terroir-driven coffee.
Farm, Lot and Process Details
The journey of this coffee begins with a meticulous harvesting practice where only the ripest, fully intact Geisha cherries are selected, ensuring a BRIX reading of over 21. The cherries are then quickly brought to the mill, where the fruit is removed using advanced, low-water consumption equipment. From there, the coffee is taken to a dedicated dry-house where it is shade-dried on raised beds for more than 10 days. This slow drying process allows the coffee's moisture to release gently, protecting the parchment from cracking. After drying to a precise 10.5-11% humidity, the coffee is placed in Grain-pro bags for a "reposo" (rest) period of up to 90 days, allowing the moisture to equalize and the coffee to absorb complexities from the parchment. Finally, the beans are hulled and sorted for density, size, and color before being vacuum-packed for export.
Producer and Region Details
Jamison Savage is one of the most innovative and respected producers in the coffee world, renowned for his data-driven, scientific approach to coffee processing. His farms, including Iris Estate and Finca Deborah, are located at extreme altitudes in the pristine cloud forests of Volcán, Panama. This unique terroir, with its volcanic soil and distinct microclimate, is the foundation for the extraordinary quality of his Geisha coffees. Jamison’s work consistently earns top honors at the Best of Panama competition, with his lots frequently breaking auction records. His estates are a model of ecological harmony, existing within a protected private forest reserve that emphasizes biodiversity and sustainability.
