Finca Deborah is an absolutely gorgeous coffee farm in the Los Pozos micro-region of Volcan, Panama. It is one of the most awarded coffee farms on the planet, having significant success in all World Coffee Competitions.

Jamison Savage and his family are the ones to thank for the wonders of Finca Deborah. The farm starts at 1900 meters and climbs to over 2000. The rainforest canopy, dense cloud coverage and a vision for natural and bio-dynamic agriculture leads way to one of the most stunning terroirs the coffee world has known.

Master of the details, Jamison is also known for meticulous processing and a vast array of styles. Each process has it's own title, giving it sex-appeal beyond the finer details. Jamison is said to be one of the first producers to utilize carbonic maceration processing technique in the world of coffee - an innovation brought upon his deep and immense appreciation for the world of wine.

Processing Details

o Picking of only dark red cherries at 20-22 Brix and separated by sections of the farm

o Whole cherries are placed inside sealed tanks filled with CO2 that pushes out O2

o Extended fermentation time in a cool environment enhances signature dark fruit

flavours
o Beans are removed from the tanks and dried slowly on raised beds under shade to

keep sweetness high and the texture rich and coating
o Drying typically takes 20-25 days until moisture content is reduced to 10-12%