Region: Chiriquí, Panama
Producer: Jamison Savage
Varietal: Gesha
Process: Anaerobic Natural
Elevation: 1900 m.a.s.l.
Harvest: 2022
We Taste: Mixed berries, tropical fruits & florals
Finca Deborah
Symbiosis
In 2022, we were approached by legendary producer Jamison Savage who offered us coffees for that season’s competition run. Symbiosis, a wonderfully complex & elegant Gesha, was one of the first two coffees that we roasted at the shop. Having been frozen as green ever since that season, it is with great honor that we are sharing this special coffee as part of our first competition drop.
Finca Deborah
Jamison Savage produces some of the world’s most renowned coffees, having had several award-winning coffees used at national & world competitions at different stages with unparalleled success. Most recently, Jamison’s coffees were used by the 1st, 2nd, and 3rd place winners in the 2024 World Barista Championship.
Finca Deborah is considered one of the finest in the world because of their unique terroir and Jamison’s unique processing methods. Jamison’s approach to production coupled with technology driven practices result in such extraordinary coffees.
Symbiosis
Cherries are picked at 21-24 BRIX and then placed inside stainless steel tanks after a second selection.
Coffee is left to ferment for more than 100 hours with no inert gas infused. Coffee is then dried in a three-tiered raised bed system designed by Jamison.
Coffee is then rested for 20 days in house and then placed in a bodega to stabilize moisture levels. Finally, coffee is hulled and sorted.
Competition
Symbiosis was used in the 2022 season of the U.S. Brewer’s Cup & U.S. Barista Barista Championship by Amberson Coffee’s founder Hugo Cano.
This coffee was brewed on the Chemex and achieved the 2nd highest cup score in the Brewer’s Cup semi-finals, as well as a spot in the top 12 Baristas in the country in the Barista championship.
