Finca Deborah - Terroir Washed

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 this 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 washed 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 not applying any pesticides or other chemicals which 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 | This Gesha lot underwent a traditional washed processing protocol. No fancy experimental fermentation happening here, folks - but the combination of meticulous processing and the aforementioned uniqueness of its terroir culminate in a coffee that stands up to any Ethiopian Gesha on the cupping table.

TAKE A SIP | When hot,  this coffee is intensely floral, reminding us of jasmine, magnolia, and peach blossom. The sweetness is both cooked and confectionary in nature, like stewed peaches, lemon drops, and pound cake. 

As the coffee approaches a pleasantly warm temperature, it's almost perfumed in nature, with a previously subtle lemongrass note becoming more prominent. What was cooked now tastes fresh, like fresh peaches. The acidity is fresher here, too, with a citrus character that is almost  tropical in nature. At this temperature, this coffee has a tea-like delicacy, finishing like a cup of white tea or oolong.

When cool, the acidity reaches peak vibrancy, reminding us of lemon, bergamot, and citrus zest. It still maintains its florality here, but the profile is more apparently tropical now - think passionfruit, and melon. The finish - still tea-like! - is long and sweet, culminating with all that acid to give our palettes something similar to sipping an Arnold Palmer.

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Origin | Volcán, Chiriqui, Panama

Producer | Jamison Savage

Farm | Finca Deborah

Process | Washed

Variety | Gesha

Elevation | 1900 masl