Producer: Jamison Savage Location: Volcan, Chiriqui, Panama Farm: Finca Deborah Variety: Geisha Process: Natural Anaerobic Altitude: 1,700 - 1,900 masl Jamison Savage of Finca Deborah is renowned for pioneering methods in specialty coffee. He applies progressive processing techniques and farming practices that respect nature, allowing the coffee's natural sensory nuances to shine. Finca Deborah gained prominence in 2016 when Taiwan’s Berg Wu won the World Barista Championship with its Geisha. Savage began coffee farming in 2008 in the Volcan region of Chiriqui province. Finca Deborah, situated at 1,700 to 1,900 masl, is organically cultivated and solar-powered, where Panama Geisha trees flourish. The Nirvana process starts with hand-harvested Green Tip Geisha cherries, twice sorted and fermented for over 50 hours in hermetically sealed, stainless steel tanks flushed with nitrogen. This anaerobic environment amplifies desirable flavors while maintaining strict PH and temperature parameters. Post-fermentation, cherries are dried for about 20 days on shaded, three-tiered raised African beds, with controlled temperatures and humidity, and consistent shifting to ensure even drying. After reaching 11% moisture, the coffee undergoes a critical reposo (seasoning) process in Grain-pro bags to stabilize moisture and absorb more flavor before hulling and final sorting. Panama Geisha, including the Green Tip variation, is a rare and complex variety, prized for its sweet florality and citrus notes. Since its 2004 debut, it has captivated coffee enthusiasts and fetches high prices. Producers like Jamison Savage utilize innovative processing styles, such as this Nitrogen-Macerated Natural Anaerobic method, to enhance complexity and mouthfeel without compromising the inherent qualities of the Geisha variety from its terroir.