{"product_id":"echo-washed-gesha-finca-deborah-panama","title":"Echo by Jamison Savage\u2028Cascara Carbonic Macerated Washed Gesha Finca Deborah · Panama","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eascara Carbonic Macerated Washed Gesha · Finca Deborah · Panama\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eAn echo of the coffee itself.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHigh in the mountains of \u003cb\u003eVolcán, Chiriquí\u003c\/b\u003e, Finca Deborah has become inseparable from Jamison Savage's approach to coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAt around 1,900–2,000 metres above sea level, Gesha grows beneath a rainforest canopy in cool, humid conditions and highly organic volcanic soils. It is an extraordinary environment — and the place where Jamison has spent years exploring how fermentation can reveal different dimensions of an already exceptional variety.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eEcho\u003c\/b\u003e is one of his most distinctive expressions.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eTaste description:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe profile is intensely aromatic, floral and layered.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eJasmine and rose\u003c\/b\u003e lead the cup, followed by \u003cb\u003eraspberry, white grape and blood orange\u003c\/b\u003e. As the coffee cools, a deeper fruit character emerges — somewhere between ripe plum and cascara — carried by a syrupy sweetness and a long, perfumed finish.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt is unmistakably Gesha, but with another layer running through it.\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eJasmine · Rose · Raspberry · White Grape · Blood Orange · Cascara\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eEcho\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe idea behind Echo is unusually elegant.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePerfectly ripe Gesha cherries are harvested and depulped before being transferred into sealed fermentation tanks. The tanks are flushed with \u003cb\u003ecarbon dioxide\u003c\/b\u003e, creating the oxygen-free environment used for Jamison's Carbonic Maceration process.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBut before fermentation begins, part of the coffee's own dried fruit — \u003cb\u003ecascara\u003c\/b\u003e — is introduced back into the tank.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe coffee is, in a sense, fermented with an echo of itself.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe cascara contributes another dimension of fruit, florality and sweetness while the washed finish maintains clarity and structure.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe result sits somewhere between familiarity and transformation: the unmistakable elegance of\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePanamanian Gesha, surrounded by darker fruit, heightened florals and a more tactile sweetness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eFinca Deborah\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJamison and Leslie Savage established Finca Deborah in 2008 with an uncompromising focus on high-elevation Gesha.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eRemote, cool and frequently covered by cloud, the farm sits among some of the highest coffee-growing land in Panama. Gesha grows beneath native shade trees in volcanic, highly organic soils, with the surrounding rainforest forming part of the farm rather than simply its backdrop.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOver the years, Finca Deborah has also become a laboratory for Jamison's approach to fermentation.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHis work with Carbonic Maceration helped introduce a new vocabulary to competition coffee — using temperature, pressure, time and oxygen management not simply to create intensity, but to explore different expressions of the same extraordinary raw material.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEcho captures that philosophy beautifully.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eProcessing and its effect on the cup\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAfter depulping, the Gesha and cascara are placed together inside sealed tanks and flushed with CO₂.\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFermentation proceeds slowly in the oxygen-free environment before the coffee is removed, rinsed and finished as a washed coffee. The cascara isn't an unrelated ingredient added to make the coffee taste like something else. It comes from coffee cherry itself. That distinction matters. \u003cb\u003eEcho uses the coffee to amplify the coffee.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe result is more fruit, more perfume and more texture — while the structure underneath remains recognisably Gesha.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProducer:\u003c\/b\u003e Jamison Savage\u003cbr\u003e\u003cb\u003eFarm:\u003c\/b\u003e Finca Deborah\u003cbr\u003e\u003cb\u003eRegion:\u003c\/b\u003e Volcán, Chiriquí, Panama\u003cbr\u003e\u003cb\u003eAltitude:\u003c\/b\u003e Approximately 1,900–2,000+ m.a.s.l.\u003cbr\u003e\u003cb\u003eVariety:\u003c\/b\u003e Gesha\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e Cascara Carbonic Macerated Washed\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eJasmine · Rose · Raspberry · White Grape · Blood Orange · Cascara\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"Default Title","offer_id":59295848857935,"sku":"C26.10.28","price":849.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Female2_c6cc5cc3-85f7-4d29-8d8a-fc20b3641dfd.jpg?v=1793201347","url":"https:\/\/www.standoutcoffee.com\/products\/echo-washed-gesha-finca-deborah-panama","provider":"Standout Coffee","version":"1.0","type":"link"}