Perspective warping and placing third World Barista Championship, this shattering gesha from the producing legends Finca Deborah and Jamison savage. It is all in the cup- lots of Apple, Cherry, Orange, and Rose, with an unmatched complexity and a long, sweet finish.

Producer: Jamison Savage
Variety: Gesha
Process: Nitrogen macerated Natural with a Washed finish
Elevation: 1900-2000 meters above sea level
Farm: Finca Deborah
Origin: Boquete, Chiriqui, Panama

In the mist-shrouded heights of Boquete, Panama, a remarkable story of innovation and determination unfolds through the work of Jamison Savage. In 2005, this first-generation coffee producer took a leap of faith, acquiring land in the remote Panamanian jungle—a decision that would eventually revolutionize specialty coffee production.

The path to establishing Savage Coffees was anything but straightforward. Jamison embarked on an exhaustive search through the mountainous terrain, meticulously studying microclimates and soil conditions. His scientific approach to land selection reflected an early indication of the precision and attention to detail that would later become his hallmark.

Through years of persistent research and calculated risk-taking, Jamison transformed his vision into reality with the establishment of Finca Deborah. Today, the farm stands as a testament to his foresight, boasting four distinct microclimates that contribute to the exceptional character of their coffees. But what truly sets Finca Deborah apart is not just its natural advantages—it's the groundbreaking processing methods developed under Jamison's leadership.

To call Jamison merely a coffee enthusiast would be to undersell his impact on the industry. His innovative spirit has earned him recognition as a pioneer in coffee processing, particularly through his cross-disciplinary approach. Drawing significant inspiration from the wine industry, Jamison has adapted and integrated techniques such as Biodynamic cultivation, Carbonic Maceration, and Nitrogen Maceration processing into coffee production. These methods, previously unknown in coffee processing, have helped establish new standards for quality and complexity in specialty coffee.

This coffee, Ellipse, In particular, is a Nitrogen Macerated, Washed finish Gesha. What happens is; during the initial fermentation stage, the cherries undergo a carefully controlled transformation where nitrogen, a non-reactive gas, is introduced to displace oxygen from the environment. This precise process extends for approximately 50 hours, with strict monitoring of both temperature and pH levels to ensure the development of desired flavor compounds while preventing any off-putting characteristics.

Once this controlled fermentation concludes, the coffee undergoes a thorough washing process where both the exterior skin and fruit pulp are completely separated from the beans. The cleaned coffee then moves to its crucial drying phase, utilizing Jamison Savage's innovative three-tiered drying bed system. The coffee is specifically placed on the middle tier, where it benefits from indirect airflow and optimal shade conditions. This strategic positioning protects the beans from harsh sunlight and excessive heat, allowing for a slow, uniform drying process that preserves the coffee's carefully developed qualities.

The Savage team's willingness to experiment and push boundaries has positioned them at the forefront of coffee innovation. Their approach combines traditional agricultural wisdom with cutting-edge processing techniques, creating coffees that challenge conventional expectations of what coffee can be. This blend of respect for tradition and drive for innovation continues to define Savage Coffees' contribution to the world of specialty coffee.

What started as a bold venture in the Panamanian highlands has evolved into one of the most forward-thinking operations in modern coffee production, proving that sometimes the most extraordinary results come from taking the road less traveled.