Background Story

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.


Roaster's Thoughts

Finca Deborah is one of the most well-known geisha specialised farm in Volcan region of Panama. Jasper Evolution is a profile that brings super rich, fruity, complex and unique natural geisha flavours. Whatever the method you take, this coffee just shines through the cup.


How this coffee is roasted

This coffee is light roasted to enhance its fruitiness, complexity and rounded texture. 


Basic Information

  • Origin: Panama
  • Region: Volcan
  • Farm: Finca Deborah
  • Altitude: 1,900-2,000masl
  • Variety: Geisha
  • Process: CM Natural
  • Best Ageing Window: 20-27 days
  • Best as: Pourover Filter


How to brew this coffee

  • Espresso: 20g dose, 42g beverage yield, 20s extraction time
  • Flavour Profile: Earl grey, strawberry, plum, pineapple, cacao
  • Milk: 23g dose, 46g beverage yield, 28s extraction time, 150g milk
  • Flavour Profile: Stonefruit, cherry, royal milk tea, chocolate
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 00s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: Earl grey, strawberry, plum, cherry, pineapple, nectarine, dark chocolate


Flavour Spectrum