One Time Purchase -- a singular purchase that is not tied to a subscription (shipping rates apply)

Subscribe It Your Way -- our newest subscription model that allows you the most customization (shipping is free)

Subscribe By Usage -- a subscription brought to you by Bottomless. Your coffee is stored on a smart scale that will send your next order when the bag is under a certain weight (shipping is free)

MEET THE PRODUCER | Over a decade ago, Jamison Savage left the United States and his career in finance to pursue specialty coffee production in the Panamanian forest. That genuine leap of faith has certainly paid off, due in large part to Jamison's relentless pursuit of excellence and insistence on innovation. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three of the top spots last year going to competitors who used one of Jamison's coffees. Today, Jamison is considered one of the most prolific coffee producers in the world—and one sip of this uniquely processed Gesha lot will likely have you nodding your head in quiet agreement.

WHAT MAKES IT SPECIAL | Finca Deborah sits at 1900 meters above sea level, making it one of the highest altitude farms in the Volcán region of Panama. The Gesha trees grown here seamlessly integrate into the surrounding cloud forest. The ecosystem has a consistently high humidity while temperatures at night can cool dramatically. These lower temperatures slow the maturation of the coffee cherry and drive more sugars out of the tree and into the cherry, making for a more complex and sweet cup. The farming operation coexists with this ecosystem by avoiding the use of pesticides or other chemicals that could interrupt the diverse and often rare wildlife that call the area home. Additionally, all picking is done by hand and the processing operation is powered by on-site solar energy production.

TRUST THE PROCESS | After being handpicked at peak ripeness (21–24 degrees Brix), whole coffee cherries are hand-sorted for quality before being placed inside hermetically sealed tanks alongside a proprietary yeast strain. Once sealed inside, the coffee undergoes 100 hours of tightly supervised fermentation. Temperature and pH are both monitored regularly during this time. Finally, the cherries are spread out to dry on African raised beds in a climate-controlled drying house, where they are regularly agitated to ensure even drying. Processing is complete once the coffee reaches 11% moisture content, which takes approximately 20 days. 

TAKE A SIP | When hot, this coffee is turned all the way up to eleven: it’s intense, complex, and very proud of its fermentation’s impact. Floral like hibiscus and punchy like cocoa nibs, the cup sips like orange wine or a sour beer at this temperature. Stone fruit and berries, like blackberries, shine. 

As the coffee approaches a pleasantly warm temperature, it becomes notably cleaner and more vibrant. Blackberry perseveres as citrus notes, like lime and orange zest, begin to ramp up the acidity. Combined with a florality that has transitioned into subtle jasmine, at this temperature the cup sips more like an oolong tea. 

When cool, acidity peaks and hibiscus returns, teaming up with that resilient blackberry note to give us a sipping experience reminiscent of Lambrusco. At this temperature, it reminds us of a lot of kid-friendly indulgences, too—like assorted Starburst, red fruit punch, and raspberry sorbet.

Taken all together, this coffee makes some dramatic moves from hot to cool, showcasing its fermentation and exemplifying complexity. It honestly deserves a spot beside Jamison’s other coffees on the competition stage, and so we are all the more thrilled to have the opportunity to bring it to your kitchen counter.

___________________________________________________________________________

Origin | Volcán, Chiriqui, Panama

Producer | Jamison Savage

Farm | Finca Deborah

Process | Yeast Inoculated Natural

Variety | Gesha

Elevation | 1900 MASL