Echo Geisha · Finca Deborah

This experimentally processed Geisha is especially floral and elegant, delighting with peach sweetness, a rounded apricot mouthfeel, and a taste like sweet nectar. It has a medium body with an intense finish and is aptly named “Echo.” The highly elaborate processing begins with harvesting fully ripe Geisha cherries measuring 21–24 on the BRIX scale. Before processing, the coffee cherries are carefully sorted twice. After sorting, the cherries are depulped, separating the bean from the fruit and leaving only a small amount of fruit on the bean. A specific quantity of cascara (the skin of the coffee cherry) is added to the tank and mixed with the freshly depulped coffee beans. This mixture is then stored in a closed tank for more than 50 hours, under constant monitoring and adjusted as needed. The pH level, temperature, and CO2 content are the most important parameters to monitor carefully during this time. The ambient temperature is also strictly controlled and regulated to ensure consistency throughout the processing. After the required time in the CO2 tanks, the coffee and cascara are removed, rinsed with fresh water to remove all remaining fruit, and then placed on a shaded African drying bed designed by Jamison. Direct sunlight is avoided, as intense UV radiation and heat can cause cracks in the parchment. Temperature, heat, and humidity are controlled in the drying chambers and kept within specific parameters to develop the ideal coffee. 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 growing coffee at extreme altitude: the high elevation and low temperatures slow the trees’ metabolism, allowing them to push more sugars into the cherries as they develop. Deborah also has ideal rainfall, averaging 2,200 mm per year. This is an excellent environment for growing any coffee variety, but one of the world’s most challenging varieties, Geisha, not only grows successfully here but 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 profiles 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 the roots, leaves, and trees. Herbicides and pesticides are strictly prohibited. This holistic, sustainable approach to growing, combined with the latest technologies, makes him one of the world’s most impressive premium coffee producers, as confirmed time and again by the many awards recognizing his avant-garde approach to coffee.