Anthem Natural Gesha by Jamison Savage, Panama

Why we selected it

Anthem marks the return of one of our favourite coffees from Panama.

We have worked with Jamison Savage and the team at Savage Coffees for many years, and this is a coffee we continue to come back to. It reveals a quieter side of Jamison's work: an exceptional Gesha, meticulously selected and processed using a classic natural method rather than elaborate fermentation.

Exceptional Gesha. Beautiful fruit. Nothing unnecessary.

Why this coffee is significant

Jamison Savage is one of the defining figures in modern Panamanian coffee. Through Finca Deborah and Savage Coffees, his coffees have appeared repeatedly on national and world competition stages, pairing outstanding raw material with obsessive attention to detail.

Anthem expresses that philosophy with restraint. Its complexity comes from the quality of the Gesha, selective harvesting and carefully controlled drying—not from an intensive fermentation protocol.

The cup experience

Jasmine florals lead into ripe mango, peach and pineapple, followed by layers of berries and wild honey.

As the coffee cools, a soft cocoa-like sweetness develops beneath the fruit. The texture is silky and generous, with vibrant acidity and a remarkably long, sweet finish.

Producer and place

Anthem brings together Gesha grown by selected producer partners across the Volcán and Boquete regions of Chiriquí, Panama, at approximately 1,850 metres above sea level.

Jamison works closely with producers who share his approach to agronomy, selective harvesting and quality. The ripe cherries then enter the Savage Coffees processing system, where each stage is carefully managed to preserve the character and clarity of the variety.

Processing and its effect on the cup

The process is deliberately simple.

Perfectly ripe cherries are selected before being transferred to raised African beds, where they are sorted again and slowly shade-dried for around 20 days or longer. Temperature, airflow and humidity are closely managed throughout the drying period.

This gradual, controlled approach builds tropical fruit, honeyed sweetness and a generous texture while maintaining the jasmine-like florals and elegant structure that distinguish Panama Gesha.

Also explore Jamison's washed expression: Morgan Estate Terroir Washed Gesha.

Double Bloom recipe

Coffee: 15 g
Water: 250 g
Temperature: 93°C
Grind: Medium-coarse
Target brew time: 2:45–3:00
Brewer: V60 or similar conical brewer

1. Rinse the filter and preheat the brewer.
2. Add 15 g of coffee and create a small well in the grounds.
3. At 0:00, pour to 50 g, ensuring complete saturation. Swirl gently.
4. At 0:30, pour to 100 g for the second bloom.
5. At 1:00, begin a slow, controlled circular pour, reaching 250 g at approximately 1:45.
6. Give the brewer a gentle final swirl and allow it to draw down.

Why this recipe suits Anthem

The two-stage bloom releases gas gently and promotes even extraction without pushing the natural process too hard.

A temperature of 93°C supports the coffee's ripe tropical sweetness while preserving its jasmine florals and Gesha clarity. The medium-coarse grind and controlled final pour keep the texture silky and generous, with enough structure to reveal the cocoa-like sweetness that develops as the cup cools.

For a brighter and more floral expression, grind slightly coarser. For greater fruit intensity and sweetness, move one small step finer while keeping the brew time close to three minutes.

Closing recommendation

Anthem is for anyone who wants to experience the beauty of Panama Gesha in a generous, fruit-led form.

It has the florals and elegance associated with the variety, but also ripe tropical fruit, wild-honey sweetness and a long, evolving finish. Brew it carefully, give it time to cool and let each layer reveal itself.

Coffee details

Producer: Jamison Savage
Project: Savage Coffee
Regions: Volcán and Boquete, Chiriquí, Panama
Altitude: 1,850 msl
Variety: Gesha
Process: Natural
Tasting notes: Jasmine, mango, peach, pineapple, berries, wild honey and cocoa