Finca Deborah one of the highest, most remote shade grown Geisha farm in Panama, it is shrouded in rainforest cloud coverage for much of the year. The plantation is a beautiful, natural environment where rare species of plants and animals are abundant, left undisturbed under the canopy. No gas-powered machines, harsh chemical pesticides or herbicides are used on the farm. Because of Finca Deborah’s altitude, diseases are naturally kept to a minimum. Temperature alone makes for an inhospitable place for fungal issues and other unwanted diseases. This allows the coffee trees to focus on producing beautiful fruit instead of wasting valuable energy defending themselves from pests or diseases.
Finca Deborah soils are volcanic, highly organic, and nutrient rich, ideally suited for extreme elevation coffee production. Jamison Savage combines natural and organic fertilizers along with a special blend of minerals to enhance root, leaf and over-all tree health. By employing an array of composting techniques, they nurture soil composition and microbial activity. This true, holistic and sustainable approach to farming, ingenuity and creativity coupled with advanced technological practices, makes Jamison one of the most impressive high-end coffee producers in the world.
The extreme elevation and reduced temperature slow the metabolism of the trees. These cold temperatures, reaching 10°C, allow the trees to push more sugars into the cherries during production. Additionally, Deborah has ideal rainfall averaging 2200 mm per year. Combined, all these variables contribute greatly to Deborah’s intensely sweet and complex cup profile.
It is an extraordinary environment for growing any variety of coffee, but here one of the world’s most complicated varieties of coffee, Geisha, not only grows successfully but also thrives. And for coffee lovers there is no experience more exhilarating than a well grown, high altitude, perfectly roasted, and carefully brewed Geisha, a cup of Geisha can provide something as close as we’ve seen to perfection in coffee.
This Spectrum lot with a honey twist is a process that was initially created by Jamison, Hugh Kelly and Sam Corra for competition before becoming commercially available. The process started as a whole cherry Carbonic Maceration of 72h in temperature-controlled parameters, before being pulped and dried with the leftover mucilage. This lot is showcasing a complex array of flavors that collectively represent the "SPECTRUM" of notes from Finca Deborah into one coffee.
There is no other coffee quite like it. It is an extremely aromatic coffee, which you notice as soon as the brew hits the cup, you can detect the sweet floral, citrus blossom, jasmine and green tea fragrances immediately. A nectarine-like finish and a distinct strawberry note carries the cup with this orange-like delicate acidity.
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