The wait is over (Panama is back) - Standout Coffee

The wait is over (Panama is back)

We have cupped, longed for and dreamed of the first crops of Panamanian gesha coffees to hit the roastery, and today we are so excited to share the first lot from Jamison Savage with you.

It's one of the coffees that keep getting in year after year at Standout Coffee, not only because we love it, our community loves it even as much. It's one of the best washed Geshas we ever had, and we are thrilled to finally release the new crop of Iridescence from Jamison Savage.


From Jamison Savage comes this extraordinary example of a washed carbonic maceration Gesha. The Iridescence is harvested in March 2022 at 1900 m.a.s.l. and has a clean, elegant, fragrant and delicate. In the nose you will find jasmine and orange blossom aroma with a taste of yuzu, melon & sparkling orange wine.


The story behind the cup

Savage Coffee is a project started by Jamison Savage in Panama. Jamison has positioned himself as one of the most sophisticated coffee producers globally, with his farm Finca Deborah winning prestigious coffee competitions around the globe and now pre-booking his coffees well before the season starts.

This project allows Jamison to increase his scope and purchase from neighboring producers who don't have the same vision for processing that he sees. Currently, working with four estates in Volcan, Jamison is growing the Savage Coffee brand. These are top quality, vibrant and varietal-driven coffees.

Iridescence is a washed carbonic maceration Gesha. The Gesha cherries are harvested at peak ripeness, then pulped and placed in a stainless-steel tank. This tank is then charged with CO2 to pressurize and chase out the oxygen. From here, the coffee is left to ferment in a cool temperature, with monitoring of PH, pressure, temperature and time being data logged. It's then dried for over 20 days on a custom-built, tiered raised bed system.

Buy the coffee here