Echo by Jamison Savage
Cascara Carbonic Macerated Washed Gesha Finca Deborah · Panama

Cascara Carbonic Macerated Washed Gesha · Finca Deborah · Panama

An echo of the coffee itself.

High in the mountains of Volcán, Chiriquí, Finca Deborah has become inseparable from Jamison Savage's approach to coffee.

At 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.

Echo is one of his most distinctive expressions.

Taste description:

The profile is intensely aromatic, floral and layered.

Jasmine and rose lead the cup, followed by raspberry, white grape and blood orange. 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.

It is unmistakably Gesha, but with another layer running through it.

Jasmine · Rose · Raspberry · White Grape · Blood Orange · Cascara

Echo

The idea behind Echo is unusually elegant.

Perfectly ripe Gesha cherries are harvested and depulped before being transferred into sealed fermentation tanks. The tanks are flushed with carbon dioxide, creating the oxygen-free environment used for Jamison's Carbonic Maceration process.

But before fermentation begins, part of the coffee's own dried fruit — cascara — is introduced back into the tank.

The coffee is, in a sense, fermented with an echo of itself.

The cascara contributes another dimension of fruit, florality and sweetness while the washed finish maintains clarity and structure.

The result sits somewhere between familiarity and transformation: the unmistakable elegance of

Panamanian Gesha, surrounded by darker fruit, heightened florals and a more tactile sweetness.

Finca Deborah

Jamison and Leslie Savage established Finca Deborah in 2008 with an uncompromising focus on high-elevation Gesha.

Remote, 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.

Over the years, Finca Deborah has also become a laboratory for Jamison's approach to fermentation.

His 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.

Echo captures that philosophy beautifully.

Processing and its effect on the cup

After depulping, the Gesha and cascara are placed together inside sealed tanks and flushed with CO₂.

Fermentation 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. Echo uses the coffee to amplify the coffee.

The result is more fruit, more perfume and more texture — while the structure underneath remains recognisably Gesha.

Details

Producer: Jamison Savage
Farm: Finca Deborah
Region: Volcán, Chiriquí, Panama
Altitude: Approximately 1,900–2,000+ m.a.s.l.
Variety: Gesha
Process: Cascara Carbonic Macerated Washed

Jasmine · Rose · Raspberry · White Grape · Blood Orange · Cascara