Panama Finca Deborah Gesha Afterglow

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. 

Afterglow begins with meticulous harvesting, selecting only the ripest cherries with a BRIX reading over 21. These cherries are quickly taken to the dry-house and placed on the top level of Deborah’s 3-tiered African bed system. A specific depth of cherries is maintained to prevent over-fermentation and off-flavors, with frequent agitation to minimize fungal bloom risk and constant monitoring of temperature, airflow, and humidity. After several days in direct sunlight, the coffee is moved to the second-level bed for shade-drying, lasting up to 30 days. This slow, methodical process allows the coffee to absorb natural, complex flavors from the sweet fruit. Once dried to 10.5-11% humidity, the coffee is stored in grain-pro bags in a bodega for up to 90 days. This "reposo" period allows the coffee to stabilize and continue absorbing sweetness and flavor, resulting in the renowned Deborah Afterglow.