Varietal: Caturra
Process: Carbonic Maceration Washed
Producers: Jamison Savage
Notes: Blood Orange, Elderberry, Almond Butter
About the coffee:Jamison Savage is a former financier who relocated to Panama in 2008 and built Finca Deborah into one of the country's best-known specialty farms. His focus is controlled, experimental fermentation, and the work has earned a long run of competition placements.
In the past, we’ve purchased many of his exotic high-end Geisha lots, so this year we switched it up with a clean carbonic washed Caturra.
Grown at 1950 masl, this is an intensely sweet, somewhat nutty and floral cup. The process is a washed carbonic maceration. Cherries are pulped, then sealed in stainless steel tanks with CO2 for three to five days of cold fermentation until they reach a target pH, and finally dried on raised beds.
Unlike some carbonic coffees, this processing maintains the clean clarity of the Caturra, a well rounded and balanced cup.