Producer: Jamison Savage, Location: Volcan, Chiriqui, Panama. Farm: Finca Deborah. Variety: Geisha. Process: Natural Anaerobic. Altitude: 1,700 - 1,900 masl. Jamison Savage is renowned for his pioneering methods and progressive processing techniques. Finca Deborah, nestled under a rainforest canopy, is organically cultivated and solar-powered, allowing the elegant Panama Geisha trees to flourish. Nirvana's process begins with harvesting perfectly ripe Green Tip Geisha cherries, twice sorted, and then fermented for over 50 hours in hermetically sealed, nitrogen-flushed stainless steel tanks to create an anaerobic environment. This amplifies desirable flavors while maintaining strict PH and temperature monitoring. Following fermentation, cherries are dried on shaded, three-tiered African beds designed by Jamison, with controlled temperatures and humidity, for about 20 days until reaching 11% moisture. They undergo a reposo (seasoning) period in Grain-pro bags to stabilize moisture and absorb more flavor before hulling and final sorting. Panama Geisha, especially the Green Tip variation, is celebrated for its sweet florality and citrus notes, often fetching high prices and chosen by coffee champions worldwide. This Nitrogen-Macerated, Natural Anaerobic process enhances the coffee's complexity and mouthfeel without compromising its inherent terroir and varietal qualities.