A Geisha coffee produced by Jamison Savage at Finca Deborah in the Chiriquí Highlands of Volcán, Panama, at elevations between 1900 and 2000 meters above sea level. Processed using Carbonic Maceration Natural method. The farm operates off-grid with solar power and maintains a shade-grown ecosystem on volcanic, nutrient-rich soils. Tasting notes include Purple Grape, Cherry, Cacao Nib, Thyme, Pineapple, and Red Plum. Roasted light for filter brewing, with a cup score of 93.25.
Toronto boutique roastery with a playful, crew‑oriented brand, sourcing sustainably through its “We the Origin” direct-buy program. Offers a broad lineup including rare and experimental competition lots.
