Panama Finca Deborah Geisha Washed Terroir

Panama Finca Deborah Geisha Washed Terroir

Peach
Honey
Lime

Year: 2024
Lot #: Terroir
ID: 67654

Finca Deborah Terroir is an excellent example of what a Geisha Washed from Panama should taste like: floral, delicate, delicious! This beautiful coffee brings coffee blossom and jasmine aromas with a cherry and peach flavors, honey sweetness, malic acidity and a round and smooth juicy body like sweet lime zest.

$33.80

~~$33.80~~ $33.80

Sale Sold out

Type Green Roasted

Size 100g 250g 500g 1kg

Quantity

View full details

Details

Region

Volcan

Altitude

1900

Producer

Jamison Savage

Farm

Finca Deborah

Variety

Geisha

Process

Washed

Drying

Dried in Raised Beds

Untold Story

About The Farmer & Farm

On the rain-soaked slopes of a Panamanian volcano, something magical is happening.

Despite being shrouded in rainforest cloud coverage for most of the year, the elevation and nutrient-rich volcanic soils of Finca Deborah provide the perfect growing conditions for one of the most sought-after—and difficult to cultivate—coffee varietals in the world: Geisha.

The extreme elevation and reduced temperature slows the metabolism of the coffee plant, allowing them to push more sugars into the cherries during production. This, combined with the 2200 mm of rainfall per year, allows the Geisha plant to thrive, and has cemented Finca Deborah as one of the most celebrated coffee producers in the world.

The altitude and unique microclimate in which this coffee is grown helps to prevent the spread of harmful diseases and pests, allowing the coffee plants to focus on producing beautiful fruit instead of wasting valuable energy defending themselves. It also means these plants can be grown successfully without the use of pesticides or herbicides. The result is a coffee that brews an intensely sweet and highly complex cup.

Jamison, the proprietor of Finca Deborah, relentlessly pursues perfection, which has made him a pioneer in the coffee production sphere and a leading global producer of fine coffees. Taking inspiration from the wine industry, he has pushed for different expressions through variety, terroir and advanced fermentation on each of his award winning farms.

He was one of the first to successfully develop Carbonic Maceration and Anaerobic processing in coffee, sparking a global coffee processing revolution.

At the farm level, Jamison combines natural and organic fertilizers along with a special blend of minerals to enhance root, leaf, and overall plant health—herbicides and pesticides are strictly forbidden.

This holistic, sustainable approach to farming, coupled with the latest technological practices, makes him one of the most impressive premium coffee producers in the world, as evidenced by multiple awards and accolades consistently recognizing his avant-garde approach to coffee.

About The Farmer & Farm
On the rain-soaked slopes of a Panamanian volcano, something magical is happening.
Despite being shrouded in rainforest cloud coverage for most of the year, the elevation and nutrient-rich volcanic soils of Finca Deborah provide the perfect growing conditions for one of the most sought-after—and difficult to cultivate—coffee varietals in the world: Geisha.
The extreme elevation and reduced temperature slows the metabolism of the coffee plant, allowing them to push more sugars into the cherries during production. This, combined with the 2200 mm of rainfall per year, allows the Geisha plant to thrive, and has cemented Finca Deborah as one of the most celebrated coffee producers in the world.
The altitude and unique microclimate in which this coffee is grown helps to prevent the spread of harmful diseases and pests, allowing the coffee plants to focus on producing beautiful fruit instead of wasting valuable energy defending themselves. It also means these plants can be grown successfully without the use of pesticides or herbicides. The result is a coffee that brews an intensely sweet and highly complex cup.
Jamison, the proprietor of Finca Deborah, relentlessly pursues perfection, which has made him a pioneer in the coffee production sphere and a leading global producer of fine coffees. Taking inspiration from the wine industry, he has pushed for different expressions through variety, terroir and advanced fermentation on each of his award winning farms.
He was one of the first to successfully develop Carbonic Maceration and Anaerobic processing in coffee, sparking a global coffee processing revolution.
At the farm level, Jamison combines natural and organic fertilizers along with a special blend of minerals to enhance root, leaf, and overall plant health—herbicides and pesticides are strictly forbidden.
This holistic, sustainable approach to farming, coupled with the latest technological practices, makes him one of the most impressive premium coffee producers in the world, as evidenced by multiple awards and accolades consistently recognizing his avant-garde approach to coffee.

He was one of the first to successfully develop Carbonic Maceration and Anaerobic processing in coffee, sparking a global coffee processing revolution.

At the farm level, Jamison combines natural and organic fertilizers along with a special blend of minerals to enhance root, leaf, and overall plant health—herbicides and pesticides are strictly forbidden.

This holistic, sustainable approach to farming, coupled with the latest technological practices, makes him one of the most impressive premium coffee producers in the world, as evidenced by multiple awards and accolades consistently recognizing his avant-garde approach to coffee.