At the 2024 World Barista Championship, one name stood behind every finalist on the podium: Jamison Savage. All top three competitors—representing Indonesia, Australia, and Japan—chose coffees from Finca Deborah, Jamison’s high-altitude farm in Volcán, Panama.
In a competition where every detail matters, these baristas turned to Savage’s meticulously grown and processed Gesha lots to deliver flavor, clarity, and depth on the world’s biggest stage.
🥇 1st Place – Mikael Jasin (Indonesia)
Coffee: Elipse – Finca Deborah Gesha
A hybrid washed Gesha with intense florals, structured acidity, and deep sweetness. Mikael’s routine highlighted balance, innovation, and the expressive range of this lot. Roasted by Sumo Coffee.
🥈 2nd Place – Jack Simpson (Australia)
Coffee: Nirvana – Finca Deborah Gesha
Processed using an extended nitrogen-macerated natural method, Nirvana was explosive in fruit and aromatics. Jack’s performance built on layers of fermentation and sweetness, showcasing complexity in every extraction.
🥉 3rd Place – Takayuki Ishitani (Japan)
Coffee: Terroir – Finca Deborah Gesha
A washed Gesha that leaned into precision and clarity. Takayuki emphasized terroir, elegance, and harmony—delivering a classic yet deeply engaging routine.
Why It Matters
For all three top baristas to independently choose Savage coffees says something profound—not just about processing innovation, but about trust in quality, season after season. Jamison’s focus on Gesha and fermentation techniques like carbonic maceration, nitrogen maceration, and hybrid methods has made Finca Deborah a benchmark for competition coffees globally.
Taste the Legacy
This year, we’re proud to offer Echo and Vivid—two new Gesha lots from Finca Deborah—available now in our 100g competition box series. Whether you’re chasing clarity or fruit intensity, these coffees represent the same craftsmanship that helped crown a world champion.
