Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah
Panama - Adenium Archers Lot, Finca Deborah

Panama - Adenium Archers Lot, Finca Deborah

390.00 Sale Save

jasmine, pear, nectarine, strawberry, mandarine

Weight 200 grams
Roast Profile Filter

Producer: Jamison Savage / Finca Deborah
Farm: Finca Deborah
Location: Volcan, Chiriqui, Panama
Variety: Green Tip Geisha
Process: Nitrogen-Based Anaerobic, Washed Finish
Altitude: 1,700 - 1,900 masl

Sweetness ▪▪▪
Acidity ▪▪▪▫▫

Jamison Savage of Finca Deborah, Iris Estate, and Savage Coffees is known throughout the specialty coffee world due to his pioneering methods.

Engaged in progressive processing techniques and farming practices respectful of nature, Jamison lets the most favorable, naturally occurring sensory nuances of a coffee shine on the palate. It’s a feat accomplished by few and evidently appreciated worldwide, as national and world coffee competitors frequently choose to showcase his coffees.

2016 saw Finca Deborah in the limelight when Taiwan’s Berg Wu won the World Barista Championship using a Geisha from the estate. Since then, numerous national champions have entrusted Jamison to design coffees for their routines on the world stage. Among them are our very own WBrC representative David Disuanco and France's Charity Cheung.

The Finca Deborah story started long before 2016 and far away from Panama though. It was in the early 2000s when Jamison, at the height of his finance career in the US, decided a change was in order. He longed for a freer lifestyle to give himself and his family a chance to spend more time outdoors and to travel. At the same time, he was looking for a real estate asset to fill a gap in his investment portfolio.

In our 2022 Producer’s Talk, Jamison shared that they were choosing between Panama and New Zealand. Panama eventually won out for practical reasons and the sheer beauty and promise of the land.

Their deliberation and preparation took about five years and culminated in 2008, the year the Savage family uprooted and started anew on foreign soil. They made their new home in the Volcan region of the Chiriqui province, the seat of Panama Geisha cultivation and home to Finca Deborah, Iris Estate, and Savage Coffees.

Finca Deborah is Jamison Savage’s foremost terroir-cognizant coffee plantation at 1,700 to 1,900 masl in Volcan, Chiriqui. The farm, which rests beneath a rainforest canopy, is organically cultivated and entirely solar-powered. In those pristine surroundings, the elegant Panama Geisha trees flourish, so cherries simply take in and contain the innate lushness and vibrance of the environment.

Adenium is a multi-variable processed competition-level Panama Green Tip Geisha, designed by Jamison exclusively for Archers.

It’s a coffee of character that demonstrates the capability of several innovative techniques Jamison has pioneered and refined over the years to merely magnify the virtues of the perfect match between Panama Geisha and Finca Deborah’s exquisite terroir — only, intensified to express clear yet heavy fruit notes and layered complexity.

Adenium delivers a championship-caliber cup that dispels the notion of alternative processing approaches compromising terroir and variety. On the contrary, it’s a compelling example of how the purposeful and precise execution of such approaches serves to elevate them. The proprietary approach to produce Adenium incorporated novel anaerobic techniques using inert gas, as well as a progressive washing technique concluding the post-harvest process.

To start, perfectly ripe Green Tip Geisha cherries reading 21-24 on the BRIX meter were harvested. These cherries were twice sorted and selected before being deposited into hermetically sealed, stainless steel tanks.

Inert gas was introduced into the tanks at regular intervals in the primary stages, and then natural CO2 was permitted to accumulate as the cherries fermented, creating a natural anaerobic environment. It was also during this time the coffee seeds absorbed high fruit notes and finer aromatic qualities.

All throughout the fermentation phase, the cherries were constantly monitored and cataloged for both PH and temperature levels. The Finca Deborah team complied with strict parameters to ensure the process would only preserve and enhance the meticulously cultivated and harvested Panama Geisha's inherent sensory characteristics, and in no way allow them to acquire any unwanted notes or "off" flavors.

After the cherries spent the requisite extended time inside the tanks, they were taken out to be washed. Washing was done by way of a proprietary technique that left a percentage of cherry remaining on the seeds

Following the wash, Adenium was laid out on the three-tiered, raised African bed system designed by Jamison. Temperatures, humidity, and airflow were carefully controlled throughout the drying phase inside dry houses. These metrics were also maintained within certain parameters to avoid corrupting the high quality of the coffee. The cherries were also consistently and carefully shifted throughout the day for even drying, to prevent undesired microbial activity from occurring and to promote the development only of desired flavors.

The cherries spent about 15-20 days on the drying beds before reaching the proper moisture level of approximately 11%. To protect the quality that had painstakingly been created, they were then bagged in Grain-pro and stored under optimal conditions of cool and stable temperatures for a reposo or seasoning process critical in Jamison's stringent end-to-end QC protocol.

About the Panama Geisha

Panama Geisha, of which Green Tip Geisha is one variation, is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors. As such, it is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.

While a coffee’s truest intrinsic qualities are still largely believed to be showcased best by traditional washed processing due to the demucilaging, washing, and scrubbing steps removing all traces of fruit from the bean, the expertise of seasoned and passionate producers like Jamison Savage allows them to direct the flavor character of the Panama Geisha towards a seemingly endless diversity of delightfully surprising trajectories.

They do this through the purposeful implementation of traditional methods like the natural and honey processes, as well as intentional and innovative processing styles, such as this Nitrogen-Based Anaerobic, Washed Finish process, which add to the complexity of the cup’s character — for example more layers of flavor or better mouthfeel — without compromising its inherent qualities from terroir and variety.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!