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.
Echo processing starts with harvesting ripe gesha cherries (BRIX 21-24). The cherries are sorted, depulped, and mixed with a specific amount of cascara. This mixture is stored in a closed tank for over 50 hours with constant monitoring of pH, temperature, and CO2 levels. After this period, the coffee and cascara are rinsed and placed on shaded drying beds to avoid direct sunlight, preventing cracks in the parchment. Temperatures, heat, and humidity are strictly controlled.
What we taste:
Red Grapes, Prunes, Lychee
