Sensory profile: Peach, mango, black cherry, black tea, honey, white flowers, malic acidity, velvety
Variety: Gesha
Process: Washed Carbonic Maceration – Illumination Process
Origin: Volcán, Tierras Altas, Panama
Altitude: 1900–2000 m
Harvest year: 2025
Producer: Finca Deborah – Jamison Savage
Panama Finca Deborah Illumination is not simply a Gesha.
It’s the synthesis of a philosophy that unites science and sensitivity, absolute control and poetic surrender.
It’s the result of Jamison Savage’s visionary work, who has transformed Finca Deborah into a living laboratory where every variable — light, oxygen, temperature, and time — becomes part of coffee’s sensory language.
Origin
Finca Deborah rises among the misty mountains of Volcán, in the Tierras Altas region, nearly two thousand meters above sea level.
A place suspended between clouds and forest, where humidity, wind, and light shift direction every hour.
Its roots sink into mineral-rich volcanic soil, giving depth and structure to the cherries.
Here, every plant is individually traced.
Each micro-lot is monitored through sensors that record, in real time, temperature, light, and airflow.
It’s precision agronomy — but also art.
A controlled ecosystem designed solely to push the Gesha variety to its highest possible expression.
Variety
The Gesha from Finca Deborah descends directly from the original Ethiopian Gori Gesha lines, acclimated to Panama and refined over time.
It’s a delicate, slow-growing variety with extraordinary aromatic potential.
It demands altitude, shade, and patience.
Every cherry is handpicked only when it reaches 21–24° Brix, the exact point where sugars and acidity align in perfect balance.
Gesha is the variety that changed the history of Panamanian coffee.
At Finca Deborah, it represents its purest peak — a living being capable of dialogue with light, time, and the human hand.
Process
The Illumination Process is a controlled carbonic maceration designed to merge transparency with complexity.
Cherries are first depulped, leaving the mucilage intact, then placed in sealed tanks where pH, temperature, and CO₂ concentration are monitored for about 100 hours.
Fermentation occurs under filtered light and low-oxygen conditions, regulating yeast activity and enhancing the production of fruity esters and stable aromatic acids.
After fermentation, the coffee is washed and slowly dried on raised beds in shaded conditions, preserving the integrity and brilliance of its profile.
The name Illumination comes from this very moment — when the fermentation reaches its energetic peak, as if sugar were transforming into light.
In the cup
It opens with peach and mango, followed by black cherry, honey, and black tea.
As it cools, floral and citrus notes emerge, with a clean malic acidity that brightens the natural sweetness of the cup.
The body is velvety, the finish crystalline and luminous, with lingering sensations of white flowers and stone fruit.
A coffee that doesn’t strike — it ignites.
Why Over Your Limits
Because it represents the perfection of research and the beauty of fragility.
Because it shows what happens when technique stops being control and becomes language.
Finca Deborah Illumination is light within coffee — the proof that balance between science and intuition can push flavor beyond the limits of possibility.
It’s not a coffee you drink — it’s a coffee you experience.
Recommended brew method:
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