Region: Volcan, Chirqui
Farm: Finca Deborah
Elevation: 1,900-2,000 m.a.s.l
Process: CM Natural
Tasting Notes: Kiwi, Pineapple, Jasmine
Roaster: Symmetry coffee roasters by Po
ABOUT THE PRODUCER AND HIS FARM
Jamison Savage has dedicated the last 10 years to building Finca Deborah in the Chiriqui highlands of Volcan, Panama. At more than 1950MASL Deborah is one of the highest, shade grown coffee estates in the region. Jamison believes a balanced ecosystem is essential to responsible coffee production and sustainability is a key theme. Every effort is taken to preserve the terroir, which sustains this remarkable place. No herbicides or harmful chemicals are applied on the farm. The result is a breathtaking rainforest canopy where carpets of lush cover-crop run freely between the coffee trees and rare species of birds and insects abound. Everywhere one look’s there is attention to detail and preservation.
One of the biggest concerns for all Panamanian coffee farms is security of labour. This can be particularly acute in Deborah’s very remote area. The Nôbe-Buglé are the primary workforce on the farm and great care is taken to provide them with excellent living quarters and amenities that are not seen on other farms. Workers are permitted and encouraged to grow fruit and vegetables on the property. Corn, beans, squash, banana and papaya are currently harvested on the farm and there are more than two dozen healthy chickens in a beautifully constructed run, providing eggs daily. A high quality, two story living quarters was recently constructed and pay is well above the average. Medical care and transportation are also provided with plans for child education in the near future. The idea of community and family is incredibly important at Finca Deborah and while this may all sound standard, it is actually unusual and a direct contributor to Deborah’s skilled labour retention.
Finca Deborah is considered one of the world’s preeminent coffee estates. In June, 2016 Deborah washed Geisha was brought to the world stage where it won first place in the much coveted World Barista Championship, Dublin, Ireland.
Yet, this hasn’t stopped Jamison from experimenting and searching for new ways to improve his agronomy and processing techniques. Since 2016 he has implemented Washed and Natural Carbonic Maceration at Deborah, a process Sasa Sestic shared with him.
Jamison’s sustainable approach to farming mixed with highly advanced technological practices, a deep respect for nature, and sense of community guide him in being one of the most impressive coffee producers in the world.
ABOUT THE PROCESS
In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries.
Washed CM Selection coffees are pulped before being placed in temperature and humidity controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.
Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.
- Picking of only dark red cherries, separated by sections of the farm. 20-22 brix
- Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
- Controlled yeast activity, temperature & humidity of tanks
- Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters bringing deep fruit flavours and rich mouthfeel and length to the cup
- Removed from tank and rinsed, then laid on raised beds
- Drying takes typically 20-25 days