Savage Coffees

Afterglow is a Natural-process Geisha grown at 6,500 — 6,800 FASL in the lush rainforest and shade of Volcán, Chiriqui, Panama. Cherries are harvested at peak ripeness, then slow-dried for 20+ days on a three-tiered raised African bed system, with careful attention to UV exposure, temperature, and airflow; the coffee is agitated during drying to ensure uniformity. The result is a cup with rich, vibrant fruit sweetness balanced by moderate acidity and a creamy mouthfeel, with impressive cleanliness and depth. Flavor Notes ~ Balanced & well-bodied – notes of grapes, champagne, strawberry, cream Source: savagecoffees.co (roaster’s own copy).

Grapes, champagne, strawberry, cream, chocolate

Our program elevates the fruits of our fellow Producers through advanced processing techniques pioneered by Jamison. These multi-farm coffees showcase variety and terroir while celebrating trust through cooperation. Anthem is a classic, naturally processed Geisha. Its fruit is grown in rich volcanic soils, in the highlands at more than 1650 meters / 5,400 ft under lush rainforest canopy. Cherries are meticulously harvested and dried on three-tiered, African-beds for up to 30 days.  The resulting cup is filled with impeccable sweetness, structured acidity, and expressive flavors of red apple, j Source: savagecoffees.co (roaster’s own copy).

Red apple, jasmine, cinnamon, blood orange

Savage Coffees natural Caturra cherries are sourced from family farms located in both the Boquete and Volcan regions of Panama at altitudes exceeding 5,200+ FASL. Ripe cherries are immediately deposited on raised African beds and slowly dried up to 20 days. Sun drying whole Caturra cherries creates a deep sweetness. Vibrant notes of ripe, red, berries, and yellow tropical fruits abound, complimenting the Caturra's inherent, citrusy full-bodied character. This full-bodied, fruity, cup is perfect for milk beverages and those interested in experiencing an extraordinary natural Caturra. Source: savagecoffees.co (roaster’s own copy).

Tropical fruits, toasted almonds, coconut

Finca Deborah ELIPSE is an advanced nitrogen macerated Geisha with a washed finish. This process was pioneered by Jamison in 2023. It is a "Hybrid" incorporating both natural and washed in wet-side processing. Whole cherries are deposited in hermetically sealed tanks exposed to nitrogen gas and consistently monitored for an extended period. These cherries are then washed (pulped), removing all skin and fruit from the coffee before being placed in the dry house.  Flavor Notes ~ Balanced & Clean – notes of Red Apple, Jasmine, Cinnamon, Blood Orange Source: savagecoffees.co (roaster’s own copy).

Red apple, jasmine, cinnamon, blood orange

Finca Deborah Echo is cultivated in Volcán, Chiriquí, Panama, at elevations over 6,200 feet, where volcanic soils, dense cloud forest shade, and cool nights slow cherry maturation and deepen flavor complexity. The Echo process uses cascara-infused carbonic maceration with a washed finish: after hand-harvesting and double sorting ripe Geisha cherries (21–24 °Brix), a portion of cascara (dried cherry husk) is mixed in. The cherries ferment in sealed, CO 2 -rich tanks under monitored pH, temperature, and CO 2 levels. After fermentation, the coffee is rinsed, then dried slowly on shaded raised b Source: savagecoffees.co (roaster’s own copy).

Raspberry, blood orange, jasmine

Horizon begins with hand picking perfectly ripe Geisha Cherries, then conducting a whole cherry yeast inoculation within a sealed tank. After fermentation, cherries are removed, de-pulped, and escorted to the dry house. The coffee is placed on shaded, raised African beds to dry for up to 20 days. This advanced process produces both depth of flavor and remarkable structural clarity. Expect coffee flower and orange blossom aromatics, with notes of mandarin, wild strawberry, and white peach. Horizon's elegant, malic, acidity is complimented by its long finish leaving an indelibly experience.  Source: savagecoffees.co (roaster’s own copy).

Mandarin, orange blossom, strawberry

Illumination is an advanced, washed, carbonic maceration process. Commonly used in the wine industry, Jamison pioneered carbonic maceration's use with coffee in 2016, sparking a coffee processing revolution around the world. Cherries are grown at elevations exceeding 6200ft in rich, volcanic soils, and shade-grown under tropical rainforest canopy. The process begins with harvesting only the ripest cherries, which are pulped leaving a residual amount of fruit to be fermented. The coffee is then deposited in hermetically sealed tanks, monitored and periodically infused with CO2 to create an anae Source: savagecoffees.co (roaster’s own copy).

Pomegranate, nectarine, black tea

Interstellar is a yeast inoculated, natural Geisha. Ultra-ripe cherries are hand harvested, then placed in hermetically sealed tanks. A propriety yeast strain is added to inoculate the cherries for an extended duration fermentation. Temperature and pH are carefully monitored to ensure optimal processing results. Cherries are then removed and placed on raised African beds for drying for up to 35 days. While drying, the cherries are consistently hand agitated to promote even and consistent drying. Interstellar is a multi-national, award winning Geisha featured in some of the most celebrated cafe Source: savagecoffees.co (roaster’s own copy).

Honeysuckle, stewed cherries, rose tea

Our program elevates the fruits of our fellow Producers through advanced processing techniques pioneered by Jamison. These multi-farm coffees showcase variety and terroir while celebrating trust through cooperation. Iridescence is a washed carbonic macerated Geisha grown in lush, volcanic, rainforest highlands. This anaerobic process was first pioneered by Jamison Savage in 2016, sparking a global coffee processing revolution, forever changing coffee production, around the world. Source: savagecoffees.co (roaster’s own copy).

Coffee flower, lychee, tangerine, cane sugar

Our program elevates the fruits of our fellow Producers through advanced processing techniques pioneered by Jamison. These multi-farm coffees showcase variety and terroir while celebrating trust through cooperation. Savage Coffees Parabolic is a Geisha lot grown in Volcán, Chiriquí, Panama, in rainforest shade on volcanic soils. Its process is deeply extended natural carbonic maceration — whole cherries ferment in sealed CO 2 -rich tanks for an extended period under close control of pH and temperature. After fermentation, the cherries are dried naturally (often on raised beds) to ~11 % moist Source: savagecoffees.co (roaster’s own copy).

Caramelized prunes, cherry compote, jackfruit

Our program elevates the fruits of our fellow Producers through advanced processing techniques pioneered by Jamison. These multi-farm coffees showcase variety and terroir while celebrating trust through cooperation. Spectrum is an advanced, hybrid processed Geisha. Cherries are sourced from the Volcan region of Panama at elevations exceeding 5,700 FASL and undergo the latest in advanced processing pioneered by Jamison. The CM process allows managed fermentation, after which cherries are then pulped and the coffee deposited on shaded, raised African beds where the coffee is dried for up to 15 d Source: savagecoffees.co (roaster’s own copy).

Nectarine, apricot, jasmine, star fruit

Finca Deborah Terroir. classic washed Geisha, is the most iconic washed Geisha coffee in the world. This coffee is of the highest order, a true celebration of variety, terroir, and producer prowess. Finca Deborah is nestled in unblemished, rainforest canopy at more than 6400FASL, and grounded in rich, volcanic soils. Perfectly ripe cherries are hand harvested and pulped. The coffee is then placed on shaded, raised African beds to slowly dry for up to 15 days. Results are unmistakably Finca Deborah with tasting notes of Jasmine, Bergamot, Peach, and complimented by its signature long black tea Source: savagecoffees.co (roaster’s own copy).

Bergamot, jasmine, peach, black tea

Our Washed Caturra is grown in the esteemed region of Boquete at 5000-5300 ft above sea level.   When processed using the washed method, Caturra showcases exceptional clarity and refined acidity. The removal of fruit before drying allows its intrinsic flavors to shine, often highlighting notes of citrus, green apple, and floral undertones, with a smooth, silky mouthfeel. This process enhances Caturra’s clean and structured profile, making it a favorite for those who appreciate bright, elegant, and refreshing coffees with a crisp finish. Flavor Notes ~  Sweet Citrus, Manuka Honey, Almond Butter Source: savagecoffees.co (roaster’s own copy).

Sweet citrus, manuka honey, almond butter

At the high elevations of Finca Deborah, Bourbon thrives under rainforest canopy and volcanic soil. This lot undergoes an extended natural fermentation, where whole cherries are slowly fermented before drying on raised beds. Deborah only has 250 Bourbon trees on the farm, making annual production of this esteemed variety very limited. The result is a vibrant cup layered with tropical fruit, red cherry sweetness, and a syrupy body, balanced by the estate’s hallmark clarity. A bold yet refined expression of Finca Deborah’s terroir and innovation. Source: savagecoffees.co (roaster’s own copy).

Tropical fruits, brown sugar, mandarin

Vivid starts with hand harvesting ripe Geisha cherries from Finca Deborah's impeccable rainforest. Cherries are then deposited into hermetically sealed tanks for 50 hrs of carbonic maceration and carefully monitored for pH and temperature to maintain process consistency. Cherries are then pulped, removing the skin and fruit of the cherry, then placed on shaded, raised, African beds where the coffee is gently agitated and slowly dried. In the cup, Vivid strikes the perfect balance of fruit forward intensity and washed clarity. Expect flavors of yellow peach, champagne, and vanilla, with perfume Source: savagecoffees.co (roaster’s own copy).

Peach, champagne, jasmine, vanilla