Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees
Panama - Don Eduardo, Savage Coffees

Panama - Don Eduardo, Savage Coffees

275.00 Sale Save

lavender, red plum, white grapes, pomegranate

Weight 200 grams
Roast Profile Filter

Producer: Harold Sabin, Jamison Savage / Savage Coffees
Farm: Don Eduardo Estate
Location: Boquete, Chiriqui, Panama
Variety: Green Tip Geisha
Process: Natural Carbonic Maceration
Altitude: 1,700 - 1,900 masl

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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 his prowess shine brighter when Taiwan’s Berg Wu won the World Barista Championship using a Geisha from Finca Deborah. 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.

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.

Savage Coffees is a collaboration between Jamison Savage and boutique coffee producers in the highlands of Boquete Valley and Volcan, Chiriqui — also known as Panama’s Valley of Flowers and Eternal Spring. The community’s heritage expertise is built on generations of deep commitment to quality and close attention to detail. Paired with years of disciplined experimentation, Savage Coffees have consistently delivered podium-finishing coffees reflecting the land's natural character.

Savage Coffees x Don Eduardo Estate

Don Eduardo Estate is owned and operated by 4th generation Boquetenian, Harold Sabin. He was born into an agricultural family and grew up instilled with reverence for diligent work and an unwavering aspiration toward excellence. Throughout his formative years, his father, Harold Sr., and grandfather, Juan Eduardo Castillo, role-modeled deep love for their land, rigor in production, and respect for the people working on their estate.

With 12,000+ Panama Geisha trees provided by Savage Coffees in 2016, the Estate came into being as a higher-end specialty coffee endeavor. In collaboration with Savage Coffees, the Geisha were established at an elevation of more than 1,800 masl where they thrive, enshrouded by the dense Boquete rainforest canopy, and develop sugar-rich coffee cherries, dense with the most desirable flavor precursors.

Through the Savage Coffees Partnership Farm Program, Don Eduardo Estate coffee cherries are processed with purpose and precision, revealing their full potential. With Savage Coffees’ network of renowned global roasters, these spectacular coffees reach the specialty coffee connoisseurs best able to appreciate them.

The process for this Don Eduardo Estate Green Tip Geisha started with harvesting perfectly ripe cherries, registering 21-24 on the BRIX meter. These cherries were twice sorted and selected before being deposited into hermetically sealed, stainless steel tanks, where they remained for upwards of 100 hours.

During this period, CO2 was introduced at regular intervals amid a controlled and regulated fermentation environment, allowing the coffee seeds to absorb high fruit notes and finer aromatics from the cherry itself. Temperature and PH were monitored throughout this duration, ensuring these variables stayed within pre-defined limits.

Following their extended stay inside the sealed tanks, the cherries were removed and laid out on the three-tiered, raised African bed system designed by Jamison. Temperatures, humidity, and airflow were also maintained within specific parameters in the shaded drying areas, also referred to as dry houses, as the cherries were consistently and carefully shifted throughout the day for even drying. These steps were carried out to prevent undesired microbial activity from occurring and to promote the development only of desired flavors.

The cherries spent around 20 days in the drying phase 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.

In reposo, the coffee's moisture content stabilized while allowing it to keep absorbing more flavor from its parchment or shell, before being hulled and further sorted by size, density, and color, and finally shipped to us.

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 Natural Carbonic Maceration 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!