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

Highlights

“Finca Deborah sits at roughly 1,900–2,000 m in Volcán, Chiriquí, where Jamison Savage has spent years using fermentation to reveal new sides of Gesha. For Echo, ripe cherries are depulped and moved into sealed tanks flushed with carbon dioxide, and dried cascara from the same harvest is introduced before fermentation begins. After fermenting in that oxygen-free environment the coffee is removed, rinsed and finished as a washed lot, so the cup keeps Gesha clarity while gaining darker fruit, heightened florals and a more tactile sweetness.”