Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid
Finca Deborah Geisha Vivid
Panama

Finca Deborah Geisha Vivid

Filter • Floral & light

Layered, refined and expressive geisha with notes of honeysuckle, peach, jasmine, vanilla and champagne.

€42,00
€420,00/kg
Tax included.
Size

Producer: Jamison Savage • Finca Deborah

Region: Volcan • Boquete

Altitude: 1900–2000 MASL

Variety: Green Tip Geisha

Process: Natural CM, Washed Finished

Hybrid: Natural CM, Washed Finished

The Vivid process begins with harvesting perfectly ripe Geisha cherries, measuring 21–24 on the Brix scale. These cherries undergo a second, careful selection before processing. They're then placed in a hermetically sealed tank for over 50 hours. Throughout this period, the coffee is constantly monitored, with data meticulously catalogued. pH, temperature, and CO2 levels are the primary factors observed. Ambient temperatures are also controlled to ensure consistency, with periodic infusions maintaining a controlled fermentation process.

After the CO2 infusion period, the cherries are removed from the tanks. They're then milled, de-fruited, and rinsed in fresh water before being placed on Jamison's custom-designed, shaded, three-tiered, raised African bed system. Direct sunlight is avoided to prevent parchment cracking, which could expose the delicate bean to oxidation and damage. Inside the dry houses, temperature, heat, and humidity are strictly controlled within specific parameters.

Once the coffee has dried to approximately 11% moisture content, it's bagged in GrainPro and stored in a bodega with cool, stable temperatures. This crucial seasoning process allows the coffee to settle, equalise its moisture content, and absorb more flavour from its parchment shell. After this requisite rest, the coffee is hulled and sorted by size, density, colour, and shape.

Finca Deborah

Jamison Savage

Nestled high in the misty, emerald mountains of Panama, Finca Deborah is not just a coffee farm; it is a place where innovation, passion, and the art of coffee come together in perfect harmony. Finca Deborah is the brainchild of Jamison Savage, whose dedication to producing world-class, high-altitude coffee has transformed this remote farm into a beacon of excellence in the specialty coffee world.

Located at an elevation of 1,900 meters, the farm’s unique microclimate and volcanic soil provide the perfect conditions for producing some of the world’s most sought-after Geisha coffee.

Because of Finca Deborah’s lofty altitude, diseases are naturally minimal. Temperature alone makes for an inhospitable place for fungal issues and other unwanted diseases. This allows the coffee trees to focus on producing beautiful fruit instead of wasting valuable energy defending themselves from disease. Insect concerns are also minimised due to the elevation. These positive benefits are felt administratively and translate into lower costs and reduced production volatility.

At the core of Savage Coffee’s philosophy is sustainability and respect for the environment.

But Finca Deborah’s success goes beyond the landscape. It’s the relentless pursuit of perfection in every step of the coffee process—from meticulously hand-picking each ripe cherry to using advanced anaerobic fermentation methods to create complex flavour profiles. The coffee from Finca Deborah is known for its extraordinary clarity and sweetness, with notes of jasmine, bergamot, and tropical fruits that linger long after the last sip.

The Nôbe-Buglé people are the primary workforce on the farm and are the backbone of Finca Deborah. Jamison strives to ensure their needs are met with abundant care and compassion. For example, in addition to their regular pay and social security schedule, the workers are provided excellent living quarters, medical care, regular monetary bonuses, clothing for the workers and their families, fruit and vegetable seeds for their personal gardens, and flocks of chickens to supplement their diets with meat and eggs.

At the core of Savage Coffee’s philosophy is sustainability and respect for the environment. The farm is shrouded in rainforest cloud coverage for much of the year. The plantation is a beautiful, natural environment where rare species of plants and animals are abundant, left undisturbed under the canopy. No gas-powered machines or harsh chemical pesticides or herbicides are used during the cultivation of the farm. Natural, organic fertilisers are used in combination with organic weed control to maintain a balance between the coffee trees and unwanted undergrowth.

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