Aril Geisha · Finca Deborah

Bright, aromatic, and wonderfully complex. This coffee showcases juicy notes of nectarine, passion fruit, and ripe raspberry, supported by a lively citrus acidity. It has a silky body, fruity intensity, and impressive clarity, with the unmistakable elegance of Finca Deborah.

The coffee cherries for Aril grow at Finca Deborah, high in Volcán, Chiriquí, Panama, at over 1,900 meters above sea level. There, volcanic soils, a shady cloud forest, and cool nights allow the cherries to ripen more slowly and develop particularly complex aromas. The Aril process combines extended natural carbonic maceration with a washed finish: carefully selected, fully ripe Geisha cherries are placed in tanks, flushed with nitrogen, and fermented at a controlled temperature and pH to bring out their aromas. After fermentation, the cherries are washed and depulped, then dried on raised beds in three phases—first in the sun, then in a somewhat more sheltered spot, and finally in the cool shade—until they reach about 11% moisture. The coffee is then rested so its flavor profile can stabilize and round out.

Finca Deborah, one of the world’s most famous, highest-altitude, and most remote Geisha farms, is shrouded in rainforest clouds for most of the year. Deborah’s soils are volcanic, highly organic, and rich in nutrients, making them ideal for coffee cultivation at extreme altitudes: the high elevation and low temperatures slow the trees’ metabolism, allowing them to pack more sugar into the cherries as they develop. Deborah also receives ideal rainfall, averaging 2,200 mm per year. This is an excellent environment for growing any coffee variety, but Geisha, one of the world’s most challenging varieties, not only grows successfully here but also thrives. No pesticides or herbicides are used on Jamison’s farms.

Jamison Savage

Jamison’s relentless pursuit of perfection has made him a pioneer in coffee production and a leading producer of exceptional coffees worldwide. Inspired by the wine industry, he has developed distinct character on each of his award-winning farms through variety, terroir, and advanced fermentation. He was one of the first to successfully develop carbonic maceration and anaerobic coffee processing, sparking a global revolution in coffee processing. On his farms, Jamison combines natural and organic fertilizers with a special blend of minerals to promote the overall health of roots, leaves, and trees. Herbicides and pesticides are strictly prohibited. This holistic, sustainable approach to cultivation, paired with the latest technological processes, makes him one of the world’s most impressive premium coffee producers, as confirmed time and again by numerous awards and accolades recognizing his avant-garde approach to coffee.