Finca Deborah lies in Panama’s Volcan region. Situated at an altitude of 1900+ meters, it's among the country’s most remote coffee farms where electricity is unavailable, so they improvised by establishing their own solar-powered operations. Jamison Savage has engineered an eco-conscious coffee processing facility at this high-altitude, isolated farm. Pesticides are eschewed, and a harmonious ecosystem powered by solar energy surrounds the coffee trees. This holistic, sustainable approach distinguishes Finca Deborah as an exceptional high-end coffee producer.
The cherries dry on three layered beds at various heights in a partially sealed area, each serving a distinct function. After picking, cherries are placed on the highest bed for 5-7 days to reduce bacterial activity through strong sun exposure. Cherries dry for another 10 days to develop sweetness. Cherries move to the lowest, coolest bed for 3-5 days to reach an 11% moisture level. The coffee is then sampled, tested, and stabilized. Before shipping, the cherries are depulped, and the green beans are vacuum-packed. Variations of this drying technique are used for dedicated fermentations, but the basic protocol remains consistent for Savage coffee.
What we taste:
Orange, Raspberry, Candy, Pear
