Savage Anthem

Jamison is well known for his two famous farms: Finca Deborah and Morgan Estate.

SAVAGE COFFEES is a project initiated by Jamison in Panama, aimed at helping farms enhance their coffee quality through advanced processing methods he designed. The goal of this project is to improve coffee quality through innovative processing techniques while maintaining a more competitive price compared to Finca Deborah or Morgan Estate. SAVAGE COFFEES is experimenting with and applying a variety of processing techniques, including: Extended Cooling Fermentation, Cryo Processing, Carbonic Maceration, Extended Natural Drying, and traditional Washed Processing.

The coffee cherries used in the ANTHEM process are sourced from the Boquete Valley and Volcan region. The meticulous process begins with the selection of only the ripest and healthiest cherries, each with a Brix level of at least 21.

These Geisha coffee cherries are quickly transported to the processing facility, where they are placed on African drying beds for a second round of sorting and then dried in a shaded environment for over 20 days. This slow drying process allows the beans to absorb the sweet and complex flavors of the fruit. The cherries are regularly turned to ensure even drying and reduce the risk of off-flavors. Temperature, airflow, and humidity in the drying rooms are closely monitored to ensure optimal drying conditions. This shade-drying method allows the coffee beans to slowly absorb natural fruity aromas in a low-temperature environment, resulting in high sweetness, layered complexity, elegant aroma, and beautiful acidity.

Once the beans are dried to a moisture content of 10.5–11%, they are packed into GrainPro bags and stored in a cool warehouse for up to 90 days for reposo (resting), which helps balance the moisture content and allows the beans to further absorb flavor complexity from the fruit skins or husks. After resting, the beans are hulled and sorted by density, size, shape, and color. Finally, the coffee beans are vacuum-packed and prepared for export to customers worldwide.

The ANTHEM process produces a coffee with remarkable complexity and depth. Through precise handling, it reveals sweet flavors, bright acidity, and an elegant aroma — a must-try specialty for coffee enthusiasts.