Panama - Iris Estate Echo

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.

Finca Deborah cultivates all their coffee at an elevation of 1900 masl. This ideal height for cultivation pairs well with the extreme environment of the Volcan region’s rainforests, characterized by nighttime temperatures as low as 10°C, an average annual rainfall of 2200 mm, and 74% average humidity levels. These factors slow coffee trees’ metabolism, which forces higher levels of sugar concentration in cherries.

All of the estate’s operations are based on the skill and dedication of the indigenous Nôbe-Buglé people, whose significant history with the land shaped all their processes.

The harvesting and processing stages are governed by rigorous standards and technical precision. Between February and May, workers hand-pick the ripest cherries based on precise BRIX readings for sugar content. Any damaged or unripe fruit is repurposed as natural fertilizer to maintain the farm's organic integrity.

For processing, the farm utilizes both Natural and Washed methods. The Natural processing employs a specialized three-tiered African bed system designed by Jamison himself that uses water to control heat and airflow. Meanwhile, Washed processing uses advanced mechanical de-mucilaging technology with minimal water, leaving enough fruit on the grain for a soft, fruity overtone.

A critical final stage in their production cycle is the “resopo” or resting period. Once coffee reaches a moisture level of 10-12%, it is stored in protective parchments or shells for 45 to 90 days. This keeps coffee safe from fluctuations in temperature and humidity, which extends a coffee’s shelf life and creates a fully mature flavor profile. Throughout this period, frequent cuppings are conducted to ensure strict quality control. Afterwards, the coffee is hulled, classified by physical attributes, and vacuum-packed.