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Flavor Characteristics of Panama Geisha Coffee Beans: Finca Deborah's Savage Anaerobic Natural Process

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Finca Deborah is nestled deep in the Chiriquí Volcán mountains, at an altitude exceeding 1900 meters. Throughout most of the year, it remains shrouded in dense cloud cover. The plantation boasts stunning natural landscapes, rare flora, and diverse animal species. Geisha trees

Coffee Information

Origin: Volcán, Panama

Estate: Finca Deborah

Owner: Jamison Savage

Altitude: 2000-2350m

Variety: Geisha

Processing: Anaerobic Natural

Grade: SHB

Panamanian Geisha

Panamanian Geisha coffee is world-renowned, and the entire Panamanian coffee cultivation revolves around the Chiriquí volcanic region. Among these, the most beautiful is the Boquete region, where unique volcanic fertile soil, abundant moisture, regular rainfall, dense vegetation, and cloud cover nourish the coffee trees, producing high-quality coffee beans with rich flavors. Many different microclimates also contribute to producing coffee beans with diverse flavor characteristics. Hacienda La Esmeralda is also located within this region. The neighboring Volcán region has recently become another prime location for cultivating high-quality Geisha coffee.

Panamanian Geisha coffee has always received significant attention. In the 2004 BOP competition, Geisha coffee rose to fame overnight. In subsequent years of green bean competitions, Geisha coffee almost swept all championships, creating numerous champion estates. Panamanian Geisha typically exhibits delicate floral aromas, citrus, and honey flavors.

Premium Geisha Estate - Finca Deborah

Finca Deborah is situated in the highlands of the Chiriquí volcano and is one of Panama's highest and most remote coffee farms. At these altitudes, nighttime temperatures can drop to 10°C. The extreme altitude and reduced temperatures slow down the trees' metabolism. These low temperatures reaching 10°C allow trees to push more sugars into the cherries during production. Additionally, Finca Deborah enjoys ideal rainfall, averaging 2200 millimeters annually.

Finca Deborah is shrouded in tropical rainforest clouds for most of the year, where rare flora and fauna thrive undisturbed beneath the canopy. The estate does not use gas-powered machinery, harsh chemical pesticides, or herbicides during cultivation. It actively maintains the natural growing environment, using natural organic fertilizers combined with organic weed control to maintain ecological balance between coffee trees and unwanted shrubbery.

Due to Finca Deborah's high altitude, diseases are naturally kept to a minimum. The temperature alone creates a harsh environment for fungal problems and other unwanted diseases. This allows coffee trees to focus on producing beautiful fruit rather than wasting precious energy fighting diseases. Insect problems are also minimized due to the increased altitude. These positive benefits are felt in management and translate to lower costs and reduced production fluctuations. Such excellent geographical conditions result in Finca Deborah's exceptional coffee quality and rich flavors.

Savage Series Geisha Coffee

In addition to managing Finca Deborah, its owner Mr. Jamison Savage has two other projects: one is his new estate, Finca Morgan, and the other is the Savage Coffee project. This project is named after Savage, indicating the importance Mr. Savage places on it. The Geisha coffee that FrontStreet Coffee sourced this time is from Savage Coffee.

Savage positions himself as one of the world's most sophisticated coffee producers, so he doesn't just process coffee beans from his own estates. The Savage Coffee project sources high-quality coffee beans from around Finca Deborah and applies Deborah's coffee processing techniques.

Coffee Processing Method

This Geisha coffee from FrontStreet Coffee uses a special anaerobic fermentation natural processing method. These Geisha coffee beans were sourced from regions between 2000-2350 meters altitude, ensuring excellent green bean quality. Freshly picked coffee cherries are first sun-dried in a greenhouse until they become raisin-like, then placed in sealed containers where oxygen is removed for 36 hours of dry fermentation, followed by depulping while retaining 100% pulp for fermentation processing. Coffee processed this way develops extremely sweet flavors, highlighting fresh fruit and floral aromas.

FrontStreet Coffee Roasting Analysis

For this Geisha coffee bean, FrontStreet Coffee decided to use a medium-light roast, developing for 1 minute and 20 seconds after the first crack begins to express the bean's sweetness, acidity, and floral-fruity aromas.

Cupping Notes

FrontStreet Coffee Brewing Recommendations

Dripper: V60#01

Water Temperature: 91°C

Dose: 15g

Ratio: 1:15

Grind Size: Medium-fine (78% retention on China standard #20 sieve)

Three-stage brewing method: First, pour 30g of water for a 30-second bloom. Then, using a small water stream, pour in a circular motion to 125g for the first stage. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Wait for the water level to drop until it's about to expose the coffee bed, then remove the dripper. (Timing starts from the bloom) Total extraction time: 2'10".