Geisha Deborah Bliss
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!
The abundance of clean, fresh spring water from the natural springs and brooks in Panamas dense cloud forests lend themselves ideally to the production of fully washed coffees. A resource that is used to remarkable effect on Jamison’s finca.
Cherry is passed through a de pulper, a simple machine which uses fresh water and large rotating burrs to separate the coffee from the fruit. Once this separation is complete the freshly hulled coffee is placed into tanks of clean water for a fermentation stage that can last for anything up to 24 hours. This fermentation process is critical in cleaning the coffee and results in the removal of any additional sugars and fruit that the pulping stage missed. A quick round of rinsing after fermentation ensures that the coffee is now clean and ready to be laid out to dry.