STORY BEHIND

Since establishing his first farm, the acclaimed Finca Deborah, in the early 2000s, Jamison Savage has provided a model for biodynamic farming practices and become a pioneer of intentional, science-based alternative processing approaches. Known throughout the specialty coffee world for his innovative methods, Jamison uses advanced processing techniques and environmentally respectful farming practices to bring out a coffee’s finest sensory nuances. This dedication has earned him widespread admiration and respect from coffee aficionados, especially from top-tier coffee competitors.

Finca Deborah’s mission is to cultivate, process, and deliver only the highest-quality coffee. Situated at over 1,900 masl and nestled deep in the Volcán mountains, Finca Deborah is enveloped in dense clouds for much of the year. Here, within a pristine natural environment where rare plant and animal species thrive, Geisha coffee flourishes under the protection of the lush rainforest canopy. Meticulous hand-picking of only the ripest cherries ensures that Finca Deborah Geisha consistently stands among the world's finest coffees. 

THE FERMENTATION PROCESS

Horizon underwent a hybrid process that began with the careful harvest of perfectly ripe Panama Geisha cherries, registering between 21-24 on the BRIX meter. These cherries were meticulously sorted twice before being deposited into hermetically sealed stainless steel tanks, where a specific yeast inoculation strain was introduced.

The cherries were immersed in this yeast bath for over 100 hours, during which the yeast consumed a significant portion of the fruit pulp of the cherries. This process generated prominent fruit notes and floral aromas, which the coffee seeds absorbed. In the cup, this is expressed through enhanced aromatics, elevated acidity, and a fuller body.

Throughout this extended yeast-inoculated fermentation phase, the cherries were closely monitored, and both pH and temperature were recorded. The Finca Deborah team adhered to strict parameters so as to ensure that the process would preserve and elevate the meticulously cultivated sensory characteristics of the Panama Geisha, without any unintended “off” flavours.

After the necessary time in the yeast bath, the cherries were removed and transferred to shaded, three-tiered African raised beds designed by Jamison himself. Temperature and humidity were regulated within these shaded drying areas, also known as dry houses, where metrics were carefully maintained within set parameters. The cherries were consistently turned throughout the day to promote even drying, prevent undesired microbial activity, and encourage the development of only desirable flavours.

The cherries spent around 12 days on the drying beds, reaching the target moisture level of approximately 11%. To protect the carefully cultivated quality, they were then packed in Grain-pro bags and stored under the optimal conditions of cool and stable temperatures for a "reposo" or seasoning phase, which is critical in Jamison's comprehensive quality control protocol.

During reposo, the coffee's moisture content stabilized, allowing it to absorb additional flavour from its parchment. After this period, the coffee was hulled, further sorted by size, density, and colour, and then prepared for shipping.