Gesha Trilogy by Jamison Savage, Panama

Description

Three expressions of Panamanian Gesha. Natural, carbonic macerated washed and classic washed. Why we selected this collection We have worked with Jamison Savage and Savage Coffees for many years, returning to coffees that combine expressive flavour with remarkable precision. This collection brings three of those expressions together: Anthem, Iridescence and Terroir. Each deserves your attention individually. Brewed alongside one another, they offer an opportunity to explore the range of Panamanian Gesha—from generous tropical fruit to delicate florals and vivid citrus. Why this collection is significant Variety, place and processing all shape a coffee’s character. Across these three lots, Gesha provides the connection, while different growing environments and processing choices give each coffee its own identity. Together, they reveal the breadth of Jamison’s work: careful natural drying, controlled carbonic maceration and the clarity of a classic washed process. The cup experience Anthem — Natural Gesha Jasmine opens into mango, peach and pineapple, with berries and wild-honey sweetness. The texture is silky and generous, with a soft cocoa-like sweetness emerging as the cup cools. Iridescence — Carbonic Macerated Washed Green Tip Gesha Coffee flower aromatics lead into lychee, tangerine and apricot. Chamomile adds floral softness, while sugarcane sweetness and refined acidity carry a long, layered finish. Terroir — Washed Green Tip Gesha, Morgan Estate Orange blossom, yuzu and nectarine meet clear sugarcane sweetness. Silky and almost tea-like, this is the most delicate starting point for exploring the collection. Producer and place These coffees connect different parts of Jamison Savage’s work in Chiriquí, Panama. Anthem brings together Gesha from selected producer partners across Volcán and Boquete, grown at approximately 1,850 metres. Iridescence comes from Volcán at 1,800 metres. Terroir comes from Morgan Estate, a rainforest-surrounded property outside Volcán at approximately 1,850–1,900 metres. Here, Jamison oversees production from agronomy and harvest selection through processing and drying. Processing and its effect on the cup Anthem: Ripe cherries dry whole on shaded raised beds for around 20 days or longer. Careful drying supports its generous fruit character and honeyed sweetness. Iridescence: Depulped coffee undergoes fermentation in sealed tanks with circulating carbon dioxide, with temperature and pH closely monitored. Shaded raised-bed drying follows, then 60–90 days of rest before final hulling and sorting. The result combines aromatic complexity with a clear, lingering sweetness. Terroir: Selectively picked cherries are depulped, washed and dried on shaded raised beds for up to 15 days. Its floral aromatics, precise citrus and clean finish make it a compelling expression of washed Gesha. Double Bloom brewing guide Use a V60 with a rinsed filter, 15 g coffee and 250 g water for each coffee. These recipes follow the individual product guides. Treat them as starting points; Iridescence’s recipe has not yet been validated through a brew test of this release. Coffee Temperature Grind Target brew time Anthem 93°C Medium-coarse 2:45–3:00 Iridescence 93°C Medium-fine 2:45–3:15 Terroir 93°C Medium-fine 2:45–3:05 Anthem: Pour to 50 g at 0:00 and gently swirl. At 0:30, pour to 100 g. At 1:00, begin a controlled circular pour, reaching 250 g around 1:45. Swirl gently and let draw down. Iridescence: Pour to 40 g at 0:00, then to 80 g at 0:30. At 1:00, pour slowly to 170 g. At 1:35, begin the final pour to 250 g and let draw down. Terroir: Pour to 45 g at 0:00 and gently swirl. At 0:35, pour to 90 g. At 1:05, pour slowly to 170 g. At approximately 1:35, begin the final pour to 250 g. Swirl gently and let draw down. All pour weights are cumulative. Why these brewing choices suit the coffees Anthem’s coarser grind aims for generous fruit and sweetness while retaining floral definition. The finer settings for Iridescence and Terroir aim to develop sweetness and texture alongside their more delicate aromatics. Two early wetting stages encourage even saturation before the main pours. Taste each coffee as it cools, adjusting the grind slightly finer for a sharp or thin cup, or coarser if the finish becomes dry. Our recommendation Start with Terroir, move to Iridescence and finish with Anthem. Follow the progression from clear citrus and white florals through layered fruit to tropical sweetness. Share the collection in a guided tasting, or spend time with each coffee across several mornings. Return to the cups as they cool—the differences become part of the pleasure. Collection details Producer: Jamison Savage Country: Panama Region: Chiriquí Contents: One 100 g pack each of Anthem, Iridescence and Terroir Total weight: 300 g Varieties: Gesha and Green Tip Gesha Processes: Natural, carbonic macerated washed and washed Format: Whole coffee beans