PANAMA Savage Coffees Finca Deborah Echo Geisha Carbonic Macerated Cascara Infused Washed
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“As a producer of fine coffees, my focus is to be creative, disciplined and consistent.”
Jamison Savage
Producer, Savage Coffees, Panama
QUALITY 93.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast with high front up heat. Sparse energy application through the entire roast sequence with moderate changes in variable input.
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:
“Remember when your Mom made juice from picked berries and fruits in the garden?”
That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:
"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
PRODUCER'S SUPPLIED NOTES
Lively, Aromatic, Fruity.
GENESIS
| Producer | Jamison Savage |
| Country | Panama |
| Region | Volcán, Chiriquí |
| Altitude | 1,950 masl |
| Varietal | Geisha, Green Tip |
| Process | Carbonic Macerated, Cascara Infused, Washed |
| Lot size | 10kg |
| Trade | 200.00 USD/kg |
| Production | 2024 |
| History | Since 2016. Co-producer. Designated brand roaster. |
SENSORY EXPERIENCE
| Aroma | Coffee cherry, Red grape |
| Flavor | Bergamot, Lychee, Rose |
| Aftertaste | Tangerine, Toffee, Mid |
| Acidity | Cranberry, Malic, Mid |
| Body | Soft, Silky |
| Balance | Synergetic |
| Spectra | Yellow, Orange, Bronze |
SYNOPSIS
Jamison's focus as a producer of fine coffees is to be creative, disciplined and consistent.
This and many other of Jamison's coffee has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors. The coffees require absolute attention during production, roasting and storage.
Deborah’s Geisha grows slowly on trees at what is considered an extreme altitude. The environmental conditions allow the coffee cherries to develop its unique and complex characteristics. The harvest season mainly occurs in February-May. Harvesting is assisted by BRIX meters, cherries are scrutinized by color and defects, all prior to which fermentation protocol is selected, then laid out on clean, raised, African beds to promote consistent, slow and controlled drying.
Echo placed 2nd in the World Barista Championship 2019.
PRODUCTION
Jamison understands that a holistic ecosystem is essential to responsible coffee production where sustainability is key. Excellent raw material combined with powerful knowledge and experience produces excellent products.
The Echo process is initiated with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly pulped coffee.
Post-picking, the pulped coffee cherries are added to a stainless steel sealable container. Carbon dioxide is injected to slow down the dissolution of sugars in the grain. The pH decreases and the concentration of ions increase which indicate an increase in acidity. The power of hydrogens certainly has an effect on this process: Carbonic Maceration removes most oxygen from the fermentation process, injecting the properties of the grain which are resulting in more fruit-dominant and full-bodied coffees.
Post pulping, cascara - the skin of the coffee cherry - is added into the tank and mixed within the freshly pulped coffee. The coffee is then tanked for an extended period exceeding 50 hours and is constantly monitored and data cataloged. pH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in processing and CO2 infused, periodically.
After the required time inside the CO2 infused tanks, the coffee and cascara are removed, rinsed in freshwater to remove any residual fruit, the coffee is sorted and placed on shaded, raised African beds.
When the coffee has dried to approximate 11% moisture content, it’s packed into grain-pro bags and stored in Bodega where the climate is stable. The ‘reposo’ (seasoning) is very critical to Finca Deborah’s quality control. After the requisite rest, the coffee is hulled, sorted by size, density, color and shape.
Finally, the coffee is lightly vacuum packed and boxed for export.
The coffee processing protocol has been developed by Jamison Savage of Finca Deborah which required meticulous and complex execution by Jamison. Drying of the cherries takes place on the 3 layered beds at various heights inside a partially sealed area. Each drying bed has a separate function. In the first stage, after picking, the cherries are placed on the highest bed for 5-7 days. Here, as the sun’s rays are the strongest in order reduce potential bacterial activity. The second stage enables the cherries continue to dry for 10 days. This stage develops the sweetness in the grain. The third and final stage, the cherries are moved to the lowest and coldest bed for 3-5 days to reach a moisture level of 11%. A small amount of the coffee is then sampled and tested for water activity, tasted and later stabilized. Prior to shipping, the coffee cherries are de-pulped and the green beans are vacuum packed. Variations of the drying technique is applied for dedicated fermentations, yet the basic protocol is used for many of Savage coffee.
Constant observation during the drying guarantees that the coffee beans are dried exactly, which adds to the unique and sophisticated qualities that distinguish terroir.
CONTRIBUTION, MITIGATION AND ADAPTATION
Coffea Circulor has collaborated many years with Jamison and particularly with his Geisha from Finca Deborah. As an early collaborator and multi-year collaborator, Coffea Circulor has been enabled to optimise roasts, co-produce, blend-to-optimize, analyze various stages of the pre- and post-production to bring the optimal performance from Jamison's coffees. Coffea Circulor has also, as always with the coffees from Jamison, allowed ourselves to thoroughly analyze and inspect the temporal aspects of this particular and experimental lots from an early stage of Finca Deborah's inception straight after processed lots were completed.
Arranged by our dear friends Jamison and Leslie with the team of Savage Coffees.
SAVAGE COFFEES, FINCA DEBORAH, MORGAN ESTATE, IRIS ESTATE AND DON EDUARDO ESTATE
Located in Panama, more precisely in the region of Volcan, Chiriqui province. The plantation is at 1900+ meters above the sea level and it's one of the most remote coffee farms in Panama. This region is ideal for coffee production: the volcanic soil, the high elevation, the perfect balance between rain and tropical sun permit to give life to unique coffee plants. Finca Deborah's commitment to the environment is remarkable: the farm is fully powered by solar generation system and people who work in this farm is focused on safeguard the ecology for generations to come. Geisha cultivation is a serious matter and workers are devoted professionals, focused on excellence. Harvest is meticulously monitored, coffee is handpicked and only the ripest cherries are collected.
Jamison Savage has dedicated himself to build a next-gen facility for coffee processing in Panama with a strong environmental focus. Pesticides or toxins are not used on the farms. Elevated at exceedingly high altitudes and being one of the highest and more isolated farms in Panama, the farms runs on solar power and within a harmonious ecosystem. Jamison believes that coffee trees are at their best when surrounded by the local flora and fauna. This true, holistic and sustainable approach to farming, ingenuity and creativity coupled with advanced technological practices, makes Jamison one of the most impressive and sought out high-end coffee producers in the world.
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00.Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensureno grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
-
The recipe, technique and formula issingularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
| Calcium (Ca) | 0.9 mg/l |
| Sodium (Na) | 1.7 mg/l |
| Silicon Dioxide (SiO2) | 1.4 mg/l |
| Potassium (K) | 0.3 mg/l |
| Magnesium (Mg) | 0.2 mg/l |
| Sulfate (SO4-) | <7.0 mg/l |
| Chloride (Cl-) | 2.5 mg/l |
| Nitrate (NO3-) | 0.1 mg/l |
| Fluoride (F-) | <0.1 mg/l |
| pH | 6.2 |
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on
processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
| 0-3 days | Focused acidity |
| 4-7 days | Optimal Coffea Circulor recommended praxis |
| 8-14 days | Increased floral perception |
| 15-21 days | Increased sweetness |
| 22+ days | Increased balance |
| 1+ month | Intact sweetness, peak intensity |
| 2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Panama
Finished in Scandinavia