Savage coffee

 

Savage Coffee is a project started by Jamison Savage in Panama's Boquete region. Jamison has positioned himself as one of the most sophisticated coffee producers globally, with his farm Finca Deborah winning prestigious coffee competitions worldwide and now pre-booking his coffees well before the season starts.

Jamison Savage has been perfecting his processing techniques for over a decade at Finca Deborah. For the Iridescence lot, he employed a washing method referred to as carbonic maceration, a process borrowed from the wine industry, adopted by Jamison and a handful of others starting in 2015. The technique involves fermenting (a.k.a. 'macerating') the coffee in a carbon dioxide-rich environment, which develops the final flavor profile, adding complexity and accentuating fresh fruit and floral notes. 

To make Iridescence, Jamison started with perfectly ripe Geisha varietal coffee cherries, pulping them so that some of the fruit remained on the beans. Following this, the beans were held in CO2 infused tanks for up to two days, carefully monitored to ensure perfect fermentation. Finally, the beans were dried on raised beds, turned every 30 minutes to ensure even drying, and packed in vacuum-sealed bags.

The Anthem lot is a classic natural processed Geisha. It's slowly dried for over 25 days on a custom-built, tiered raised bed system.

Savage Coffees are grown by producers rooted in a deep respect for their ecology while sharing core values of sustainability, quality, and innovation. The terroir, or environmental conditions from which these coffees are produced, is ideal for fine coffee production. All of our coffees are shade-grown, strictly hard bean, and grown in nutrient-rich, volcanic soils.

Gesha nr 5: Panama Coffee Geisha Anthem

Origin: Panama
Farm: Savage Coffee
Region: Volcan, Boquete Valley
Variety: Geisha
Process: Natural
Altitude: 1600 mt max
Cup Profile: Strawberry, Raspberry, Rose Water 

Gesha nr 6: Panama Geisha Iridescence

Origin: Panama
Farm: Savage Coffee
Process: Washed Carbonic Maceration
Altitude: 1800 mt
Cupping Score: 94
Cup Profile: Camomile, Jasmine, Coffee Blossom, Sweet Tangerine, White Peach