Elixer · Savage Coffees

A pronounced vanilla muffin sweetness meets warm, golden honey waffle notes. Juicy, ripe raspberry adds vibrancy to the whole. This is a very sweet coffee, with a syrupy, rounded mouthfeel. The acidity is soft and well integrated, giving the coffee structure without being loud. Sweet, rounded, and harmonious—a filter coffee you’ll want another cup of.

Elixer begins with carefully hand-picked Catuai coffee cherries from elevations of 1,800–1,850 m. Only fully ripe fruit measuring 22–24° Brix is harvested. After picking, the coffee cherries are sorted again so that only the densest and sweetest lots are processed.
They are then placed in hermetically sealed tanks for more than 100 hours. Regular additions of CO₂ create a controlled, carbonic-like fermentation environment. Temperature and pH are checked several times a day to ensure maximum precision and stability throughout the process. During this phase, the beans slowly take on the fruit’s aromatic intensity and high-toned sweetness. This creates clarity, structure, and a layered aroma. After fermentation, the cherries are moved to a specially developed, three-tier African raised-bed system. They are dried in controlled dry houses, where air circulation, temperature, and humidity are precisely regulated. The coffee is turned regularly to ensure even drying and a clean cup quality.
After about 20 days, the coffee reaches approximately 11% residual moisture. It is then packed in GrainPro bags and stored in a cool place. This reposo phase is essential: the moisture stabilizes, the profile settles, and the flavors integrate harmoniously. Finally, the coffee is hulled and sorted by size, density, and color—for a clear, precise lot ready for export.

The farm: Don Eduardo is located in Salto, Boquete, at an elevation of more than 1,850 meters. The farm is run by Harold Sabin, a close partner of Savage Coffees. Harold comes from a farming family and is a third-generation coffee producer. At Don Eduardo, he has built an exceptional single-estate Geisha farm, growing only Green Tip varieties in an untouched, secluded forest. The location and microclimate provide ideal conditions for producing highly complex Geishas. Don Eduardo’s coffees build on Harold’s more than ten years of experience on the Savage team and represent precision, consistency, and exceptional quality, with cupping scores that regularly exceed the 90-point mark. Today, his coffees are recognized internationally for their clearly defined, layered, and expressive profiles.