PRODUCTION
This lot has passed a multi-stage in-cherry drying phase with focus on preserving the inherent characteristics originating from multiple producer's Geisha.
Anthem uses meticulously Geisha harvested at the peak of ripeness that passes a classic natural multi-level in-cherry drying. The cherries are slow-dried for up to 20 days on a three tiered raised African bed system.
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.
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 optimize 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.
