Producer: Jamison Savage
Farm: Finca Deborah
Region: Volcán, Chiriquí, Panama
Variety: Geisha
Process: Washed Carbonic Maceration + Cascara
Altitude: 1900 masl
Harvested: 2026
Cupping notes: Red grapes, lychee, honeysuckle, red berry, nectarine, hibiscus.
Before Finca Deborah became a name heard on World Barista Championship stages, it was a family’s decision to start again.
In 2008, Jamison Savage left a career in finance and moved to Panama with his wife, Leslie, and their family. In the mountains of Volcán, he established a coffee farm above 1,900 metres, surrounded by cloud forest. Remote terrain, cool temperatures and slow-growing trees made it a demanding place to begin. Those same conditions would become the foundation of Deborah’s reputation.
Jamison built the farm around its existing forest, growing coffee beneath the canopy and preserving the ecosystem around it. His approach to processing became equally deliberate: carefully selected cherries, controlled fermentation and years of experimentation inspired partly by winemaking.
The results reached the world stage. In 2016, Berg Wu won the World Barista Championship in Dublin using a washed Geisha from Finca Deborah. In 2024, coffees from the estate featured in the routines of all three podium finishers.
Echo has its own place in that history. In 2019, Jamison developed Echo for Michalis Dimitrakopoulos and The Underdog team, who took second place at the World Barista Championship in Boston.
Echo’s process starts with something we often forget: coffee grows inside a fruit. What we call a coffee bean is actually the seed of a coffee cherry. When the fruit is removed during processing, its skin and pulp are known as cascara - Spanish for “husk” or “peel”.
For Echo, that fruit becomes part of the process again. After the cherries are pulped, the beans are layered with cascara in sealed tanks filled with carbon dioxide. This technique, known as carbonic maceration, creates a controlled environment where the coffee ferments in contact with its own fruit before being thoroughly washed and carefully dried.
It is a way of exploring more of what the coffee cherry itself can offer, using the fruit that surrounds the bean to influence how the coffee develops during fermentation.
Transparency.
What we paid:
-Coffee: 180€/Kg
-Shipping: 2.50€/Kg
-Packaging & labelling: 2€
Quantity bought: 10 Kg
