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TOUR THE ESTATE | Established in 2017, Iris Estate is the lofty passion project dreamed up by a trio of specialty coffee heavyweights: Jamison Savage, Saśa Šestić, and Elvin Siew. Savage is the owner of nearby Finca Deborah, and he is widely regarded as one of the most prolific coffee producers in the world. Šestić is a former world barista champion, owner of multiple coffee-related brands and ventures, and is a respected producer himself. The dream team is rounded out by Elvin Siew, founder of Cloud Catcher roastery in Malaysia and a bonafide processing powerhouse, whose advancements in coffee technology and processing have led to some of the most uniquely delicious coffees in the business.

In their own words, Iris Estate exists to “explore the possibilities of coffee agriculture, discover the depths of processing techniques, and celebrate the true superheroes of the industry: the producers themselves.” The estate is located in the highest heights of Panama, where it puts on a masterclass in careful cultivation and terroir-based processing. From their farm in the clouds, Savage, Šestić, and Siew are crafting better coffee for a greater good, using their own renown to advocate for coffee producers all over the world.

TRUST THE PROCESS | After being harvested at peak ripeness (20–22 degrees Brix), whole coffee cherries are handsorted for quality and then placed inside sealed tanks. Inside these tanks, CO2 is injected, pushing oxygen out. The cherries remain in this CO2-rich environment for a short period of fermentation, after which they are removed from the tanks, pulped, and thoroughly washed. The coffee then makes its way to Finca Deborah, where it is spread out on a three-tier, raised African bed-style drying structure located in a controlled drying room. Drying to optimal moisture content (10–12%) takes 20–25 days in this closely monitored environment.

TAKE A SIP | When hot, this coffee is intensely floral, like magnolias. Perceived acidity will increase as the coffee cools, but it starts out here as sweet citrus, like lemon-lime soda. Peaches, plums, and vanilla shine at this temperature. 

As the coffee approaches a pleasantly warm temperature, acidity increases and flavors become more complex: complex florals, yellow citrus fruits, and cooked peaches. A honey-like sweetness starts to take shape here, and Honeycrisp apple emerges.

When cool, acidity peaks, tasting like tart citrus, and it reminds us less of lemon-lime soda and more of fresh-squeezed lemonade. That honey-like sweetness intensifies, like dark honey. Peach still persists, reminding us at this temperature of fresh yellow peaches. The flavors become slightly tropical as the coffee cools, with notes like passionfruit coming into full view. 

From hot to cold and everywhere in between, this coffee drinks precisely like what it is: a high-grown, classic Panamanian Gesha—proving that careful and intentional processing can still remain loyal to a coffee’s unique terroir. 

Origin | Volcán, Chiriqui, Panama

Producers | Jamison Savage, Saša Šestić, and Elvin Siew

Farm | Iris Estate

Process | CM Natural with Washed finish

Variety | Green Tip Gesha

Elevation | 1850–2300 MASL