A Masterpiece by Jamison Savage

At Standout Coffee, we are passionate about bringing you the finest coffee experiences, and our latest release, Iridescence, is no exception. This Carbonic Macerated Washed Gesha, crafted by the esteemed Jamison Savage from Panama, promises an extraordinary journey for your taste buds.

About the Coffee

• Producer: Jamison Savage

• Region: Volcán, Chiriquí

• Country: Panama

• Elevation: 1,800 masl

• Process: Carbonic Maceration, Washed

• Variety: Green Tip Gesha

Flavor Profile:

When we dig into the unique flavors of Iridescence we find so much of the great flavors that we all love in a exceptional gesha, characterized by a coffee flower aroma and notes of lychee, tangerine, apricot, chamomile, and sugarcane sweetness. Experience high-quality acidity and a long, complex finish.

Processing Perfection:

The journey of Iridescence begins with the careful harvest of coffee cherries at peak ripeness. The cherries are de-pulped and placed in sealed tanks where carbon dioxide circulates, creating an ideal fermentation environment. Temperature and pH levels are meticulously monitored to ensure optimal conditions. After fermentation, the coffee is dried on shaded African beds and stored in hermetically sealed bags for 60-90 days to enhance its aromatic properties. The final step involves hulling and sorting to ensure only the finest beans make it to your cup.

Why We Love It:

We have eagerly awaited the arrival of Panamanian gesha coffees at our roastery, and Iridescence exceeds our highest expectations. This coffee stands out not only for its exquisite flavor but also for its story. Jamison Savage’s dedication to producing top-quality, varietal-driven coffees shines through in every sip.

Join the Journey:

The team at Standout Coffee is proud to bring you Iridescence, a testament to the artistry of Jamison Savage and the rich coffee heritage of Panama.

Jamison Savage – Pioneer of Panamanian Gesha

Origins & Early Vision

Jamison Savage, originally from New York, left a finance career behind to pursue coffee in Panama, founding Finca Deborah in Volcán around 2008  . His aim was audacious: cultivating the elite Gesha varietal at extreme elevations—territory many deemed impossible—but that’s precisely where his vision took root  .

Innovation in Processing

A curious drive to innovate led Jamison from the wine industry to coffee. Inspired in 2016 by a conversation with Sasa Sestic, he adopted Carbonic Maceration (CM)—a technique borrowed from winemaking—and immediately began experimenting on his farm. Over successive harvests, he honed it into an art form. His farm also embraces Biodynamic cultivation and Anaerobic fermentations, rarely seen in coffee farming until Savage made them his signature   .

Finca Deborah & Beyond

From its challenging beginnings, Finca Deborah has risen as one of the world’s most celebrated high-altitude, shade-grown Gesha farms—nestled in organic volcanic soils under dense cloud cover. He later added Iris Estate (est. 2017), the highest in Panama/Latin America, and Don Eduardo Estate, further expanding his terroir-driven portfolio  .

Competition Highlights & Legacy

2024 World Barista Championship

At the 2024 WBC, every finalist chose beans from Finca Deborah—an extraordinary testament to Savage’s quality and consistency

• 1st place – Mikael Jasin (Indonesia), using Elipse, a hybrid washed Gesha

• 2nd place – Jack Simpson (Australia), using Nirvana, a nitrogen-macerated natural Gesha

• 3rd place – Takayuki Ishitani (Japan), using Terroir, a classic washed Gesha

Other Competition Successes

Savage Coffees have also been consistently present in top competition circles:

• In the U.S. Brewer’s Cup, his Morgan “Stratus” lot won, with “Apex” taking second place  .

• Anthem, a Gesha processed via classic natural methods, was selected by competitor Caro Hughes for the 2022 U.S. Brewer’s Cup season, where it advanced to the semi-finals, praised for its brown sugar sweetness and floral-vanilla profile  .

Global Reputation & Accolades

Jamison’s coffees regularly win national competitions, are featured in Michelin-starred restaurants and renowned hotels, and are consistently lauded for their innovation and expressive quality  . His commitment to craftsmanship and processing innovation has earned him widespread recognition in the specialty coffee world  .

Jamison Savage’s story is one of relentless pursuit—of pushing altitude, process, and product to new heights. His farm, experimental techniques, and proven results in competitions make him a pioneer of what specialty coffee can be.