Jamison Savage [Caturra Washed]

Panama doesn't just produce superb Geisha coffees; amid this obsession with cups brimming with clarity and purity, there are coffees that are much more direct and rich, yet still well-balanced. This Caturra Natural from Jamison Savage is one of them.

The cup opens with a rich, indulgent note: ???, followed by ???, with that /vibrant and elegant/ sensation found in natural coffees. Finally, /the fruitiness/ expands into ????, leaving a smooth and generous sensation on the palate. A Caturra that doesn’t try to be a Geisha—and that’s a good thing. Because Panama can also be a Caturra.

Jamison Savage made a name for himself with Finca Deborah, located in the highlands of Volcán, Panama. He began working with coffee in the mid-2000s before developing Finca Deborah in 2008. The farm quickly became one of the country’s most talked-about projects. His approach is based on variety, terroir, and processing, with a focus on understanding what each of these elements can contribute to the cup. Over the years, Savage has worked with varieties ranging from Caturra to Catuai, Bourbon, and Geisha, using processes that range from traditional washed processing to more experimental fermentations and treatments.

For our batch, the washed processing method used for the Caturra aims to highlight the coffee’s precision and clarity without masking its fruitiness too much. The result is less showy than a coffee processed using fermentation but more straightforward.