Iridescence Washed CM Gesha
September rare coffee comes from a farmer that holds the record of being the most awarded farm in World Barista Championship history. Their coffee won WBC 2016 in Dublin and just last year, Michalis Dimitrakopoulos placed 2nd with their Echo coffee in Boston WBC. The farmer is no other than Jamison Savage of Finca Deborah through his new project Savage Coffees.
The profile we’re featuring from Jamison is called Iridescence and it was one of the best lots we featured in Rare in 2020, pretty much exactly one year ago! A lot has changed since but the subtle elegance and complexity of Iridescence have not ceased to amaze us.
Jamison Savage is known as one of the early adopters of new processing methods in order to produce high-end, competition winning coffees in Chiriquí province in Panama’s Northern highlands.
This Gesha coffee has gone through masterfully performed processing called washed carbonic maceration – iterated from wine producing.
First, the ripe cherries are pulped and washed. Then, they’re placed into sealed stainless steel tanks that are then filled with co2 to remove all the oxygen. The beans are macerated at carefully monitored temperature and finally dried in shade under monitored moisture and temperature conditions, on custom built tiered drying beds.
This way of processing was made popular by Australian World Barista Champion Saša Šestić with whom Jamison has been collaborating closely with in the past. This processing results in coffee that is aromatic and complex with vibrant acidity!
Expect notes of white flowers, lemongrass, melony sweetness and sparkling orange wine.
Farm: Savage Coffees
Farmer: Jamison Savage & co.
Location: Volcan, Panama
Altitude: 1.800 masl
Process: Washed Carbonic Maceration