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Jamison Savage is a leading force in progressive gesha coffee processing, known for pioneering some of the most controlled and advanced fermentation techniques in the industry. Based in Volcán, Panama, his work is grounded in precision, innovation, and environmental stewardship. His flagship farm, Finca Deborah, sits at over 1,900 meters above sea level in a densely forested microclimate. The farm’s high elevation, combined with rainforest canopy and persistent cloud cover, significantly slows cherry maturation. This extended development time leads to denser seeds, higher sugar concentration, and structured acidity, traits that are hallmarks of Deborah’s profile.
The Aril process involves an extended carbonic maceration fermentation stage. Borrowed from winemaking, carbonic maceration means fermenting whole, intact fruit in a sealed tank flushed with CO₂, which displaces oxygen. Because the cherry skin is never broken, fermentation happens largely inside the fruit. Extending the time in the CO₂ environment pushes that further, building aromatic intensity and pronounced fruit character in the finished coffee, and the gesha's natural floral and tea-like aromatics carry through to the cup.
After fermentation, the cherries are depulped and washed. The washed finish adds clarity and structure while keeping the vibrant fruit notes intact. In the cup, that means the amplified aromatics from carbonic maceration sit alongside a clean and complex flavor profile.
Flavor Notes: Ripe Pineapple, Mango, Strawberry
Brewing Tips: Here
$62.00
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