Geisha Deborah Amenity
Jamison Savage, Panama
Caravans relationship with Jamison and Finca Deborah began in 2015 on our first visit to Panama. One of our early releases from Panama came from Jamison’s second farm Morgan Estate. The quality and consistency of the washed Geisha from this Finca was responsible for piquing our interest and inspiring us to look a little closer at this unique origin.
Located at an unusually high altitude of 1920 masl in dense rainforest on the Costa Rican/Panamanian border, the finca spans three steep ridges of land that were discovered whilst hiking by Jamison. The property covers 20 hectares and is only accessible by a purpose built 1 km road that rises a dramatic 400 m over its length. Over the course of nearly 10 years critical pieces of infrastructure have been built to facilitate the world class coffee that Jamison has planned on growing. A weather station and quality control lab built to CQI spec were completed in 2014 and 2015 respectively, just in time to cup the first critical harvests from the first plantings of Geisha in 2010. In addition, water and power solutions are sourced independently via solar panels and an artesian well, making this a truly off grid and sustainable operation.
The exceptionally steep topography is planted with 40,000 geisha plants of varying ages. Due to the three ridges that divide the farm into sections, Jamison has three unique and different micro climates to work with. Whilst the production stages of Finca Deborah is in its infancy plans are afoot to separate and grade the plantings from each of the ridges individually as they will each potentially yield dramatically different cup profiles to one another. His coffees continue to do well on the world stage, being used by some of the world’s best baristas for competition – with over 20 National titles, and 3 World titles to date!
Carbonic maceration is a fermentation technique that has gained some notoriety over the past few years. Jamison has received widespread global acclaim and awards for his application of this traditional wine making technique to coffee and has seen his coffee routinely being used in the finals at the WBC and placing first in 2016.
This process differs from fully washed coffee with the addition of a complex fermentation stage. Pulped coffee is added to a stainless steel, sealable container which instead of using water to separate the coffee from the air, carbon dioxide is pumped in, slowing down the break down of sugars whilst dropping the ph of the coffee. This enables skilled producers to extend the fermentation time of the coffee by 3 days; creating a sweeter more complex final cup.