Jamison Savage Parabolic 100h CO2 Maceration Natural Process Gesha - Panama

COMPETITION SERIES

(Filter) Roast Date: 11 Nov 2024

Taste Profile: This coffee presents an exquisite bouquet of floral notes that captivate the senses, making each sip a delightful experience. The cup bursts with vibrant fruitiness and sweetness, featuring distinct notes of red grapes and papaya, balanced by a creamy caramel undertone. The complexity of flavors is enhanced by amazing acidity and a long, sweet, and fruity finish.

Producer: Jamison Savage / Savage Coffees
Farm: Savage Coffees
Location: Boquete, Chiriqui, Panama
Variety: Green Tip Geisha
Fermentation: Carbonic Maceration
Process: Natural
Altitude: 1,700 - 1,800 masl

Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

Process: The journey of Parabolic begins with the meticulous harvesting of perfectly ripe Geisha cherries, each registering 21-24 on the BRIX meter. These cherries undergo a double sorting process to ensure only the finest are selected. They are then placed into hermetically sealed stainless steel tanks for over 100 hours of fermentation.
During this period, CO2 is introduced regularly, creating a controlled environment that allows the coffee seeds to absorb high fruit notes and finer aromatics from the cherry. Temperature and pH levels are carefully monitored throughout this process to maintain optimal conditions.
After fermentation, the cherries are spread out on a three-tiered, raised African bed system designed by Jamison. In these shaded drying areas, known as dry houses, temperatures, humidity, and airflow are precisely controlled. The cherries are consistently shifted throughout the day to ensure even drying and to prevent undesired microbial activity.
This drying process takes about 20 days, with the cherries reaching a moisture level of approximately 11%. To preserve the coffee’s quality, the cherries are then bagged in Grain-pro and stored under cool, stable conditions for a reposo or seasoning period. During this time, the coffee’s moisture content stabilizes, allowing it to absorb more flavor from its parchment before being hulled and sorted by size, density, and color.

Story: Jamison Savage, the mastermind behind Finca Deborah, Iris Estate, and Savage Coffees, is renowned in the specialty coffee world for his pioneering methods. His innovative processing techniques and eco-friendly farming practices highlight the natural sensory nuances of the coffee, a feat few can accomplish.
In 2016, Jamison’s expertise gained global recognition when Taiwan’s Berg Wu won the World Barista Championship using a Geisha from Finca Deborah. Since then, numerous national champions, including our own WBrC representative David Disuanco and France’s Charity Cheung, have chosen Jamison’s coffees for their world stage routines.
In the early 2000s, at the height of his finance career in the US, Jamison sought a freer lifestyle and a new investment opportunity. After a five-year deliberation between Panama and New Zealand, the Savage family moved to the Volcan region of Chiriqui province in 2008, the heart of Panama Geisha cultivation.
Savage Coffees is a collaboration between Jamison Savage and boutique coffee producers in the highlands of Boquete Valley and Volcan, Chiriqui. This region, known as Panama’s Valley of Flowers and Eternal Spring, boasts a community of heritage expertise built on generations of dedication to quality and detail. Through disciplined experimentation, Savage Coffees consistently delivers award-winning coffees that reflect the natural character of the land.