Geisha Limitless Finca Deborah - Panama. Geisha. Argon Maceration Natural.

Every bean has a story


A superb Geisha from renowned Finca Deborah in Panama, owned by Jamison Savage.

Finca Deborah

Finca Deborah, one of the most celebrated, highest and remote, shade-grown coffee farms in the world is shrouded in rainforest, cloud coverage for much of the year. Deborah's soils are volcanic, highly organic, and nutrient rich, ideally suited for extreme elevation coffee production. Jamison Savage started Deborah in 2008. Against almost impossible odds, with his team, he successfully created a rainforest masterpiece that every year astounds coffee connoisseurs around the world with its impeccable coffees.

Since establishing his first farm in the early 2000s, Jamison Savage has provided a model for biodynamic farming practices. He has become a pioneer of intentional, science-based alternative processing approaches. Known throughout the specialty coffee world for his innovative methods, Jamison uses advanced processing techniques and environmentally respectful farming practices to bring out a coffee’s finest sensory nuances. This dedication has earned him widespread admiration and respect from coffee aficionados, especially from top-tier coffee competitors.

Finca Deborah’s mission is to cultivate, process, and deliver only the highest-quality coffee. Situated at over 1,900 masl and nestled deep in the Volcán mountains, Finca Deborah is enveloped in dense clouds for much of the year. Here, within a pristine natural environment where rare plant and animal species thrive, Geisha coffee flourishes under the protection of the lush rainforest canopy. Meticulous hand-picking of only the ripest cherries ensures that Finca Deborah Geisha consistently stands among the world's finest coffees. 

 

Processing

The extreme elevation of the farm and the reduced temperature, slows the metabolism of the trees. These cold temperatures, often reaching 10 C, permit the trees to push more sugars into the cherries during production.

It starts with harvesting perfectly ripe Gesha cherries reading 21-24 on BRIX meter. The team carefully selects cherries for a second time before depositing them inside hermetically sealed tanks.

The cherries then remain tanked for an extended period in excess of 50 hours. They are constantly monitored and catalogued both in terms of PH and temperature.

After the required time inside Argon infused tanks, the team removes the coffee and places it on shaded, raised, African beds.

If you fancy more coffees from Finca Deborah and Jamison Svage in Panama, you can give Aether a try here