Producer Experience Box - Jamison Savage

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The processing impact in the final cup is noticeable, with flavor heavily indicating fruit-forward signs of fermentation within the overall cup profile.\u003c\/p\u003e","producer":[{"content":{"country":"Panama","featured_image":"https:\/\/product.onyxcontent.com\/media\/pages\/producers\/jamison-savage\/bd25a8cecd-1780544306\/jamison-savage.jpg","signature":"https:\/\/product.onyxcontent.com\/media\/pages\/producers\/jamison-savage\/728e7c9803-1780544305\/jamisonsavage-05.svg","elevation":"1650","trans_grade":"","region":"Volcan","harvest_season":"April","soil_notes":"","producer_blurb":""}}],"producer_image":null,"harvest_year":"2025","harvest_season":"April","harvest_week":"","region":"Volcan","profile_id_cropster":[{"content":{"cropster_id":"Pzgak","loss":"-0.15","component_pages":[{"content":{"current_inventory_sum":"93.61451","id":"Error: Field was not object. 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We have long been fans of his work both within the Savage coffee line, as well as his own producing farms. During our time in Panama for a harvest visit, we made the picturesque drive from Boquete to Volcan, Panama. We met Jamison in Volcan, hopped into his 4x4 truck, and made the steep climb up to Finca Deborah. Spending an afternoon with Jamison was illuminating, showing the depth of both knowledge and passion that he has for coffee, people, and the land.\u003c\/p\u003e","override_card_blurb":false,"card_blurb":"","creative_override":false,"box_image_type":"animated","animation_slug":"panama","box_image":null,"color_version_toggle":false,"bg_color":"#c98b80","bg_color_v2":"","badge":"","addon_products":[],"web_story":"\u003cp\u003eJamison Savage is a name that has loomed large within the competition world for years. Multiple champions have used his coffees within barista and brewing competitions. We have long been fans of his work both within the Savage coffee line, as well as his own producing farms. During our time in Panama for a harvest visit, we made the picturesque drive from Boquete to Volcan, Panama. We met Jamison in Volcan, hopped into his 4x4 truck, and made the steep climb up to Finca Deborah. Spending an afternoon with Jamison was illuminating, showing the depth of both knowledge and passion that he has for coffee, people, and the land. That passion shows in the cup, and we were lucky enough to get this extremely limited lot from Morgan Estate. Read more about the Savage coffee line below.\u003c\/p\u003e\n\u003cp\u003eWASHED PROCESSED COFFEES\u003cbr \/\u003e\nThe washed process began less so with the intention of influencing flavor, and more so with the intent of creating an easy-to-dry ubiquitous product that will reduce risk. This process has maintained popularity for its influence on the final cup- coffees processed as ‘washed’ are typically more in line with what consumers expect coffee to taste like. Washed process coffees are celebrated for their high perceived clarity, as well as for a balance in fruit characteristics and acidity, but it is not always that simple. The process of removing the outer layer of fruit once a coffee cherry is, and has been, fairly simple. The post-harvest processing begins the moment the coffee cherries are picked. The cherries are usually inspected, with an initial quick round of hand-sorting, separating the defective coffees before placing them into the hopper of the machine. There are various methods used to remove the outer layer of mucilage from the cherries, the most common machines utilize friction to remove the thin layer of fruit skin from the cherry, followed by a formal fermentation phase meant to break down the sticky fruit layer. During this fermentation, a microbial de-mucilagation takes place, which allows the outer fruit and pectin layer to break down, making the coffee easier to dry. This fermentation process has a wild amount of variability depending on the facility, preferences of the producer, and cultural practice. Additions of water as lubrication through the machine are made most of the time, with an optional underwater fermentation. (Some forgo this, choosing to ferment dry.) Typical times for this post-depulp fermentation are 12-36 hours. This phase also crucially alters the organic acids within the coffee, as sugars and organic acids are transformed, with the best-washed coffees maintaining their complex fruit esters. Once the formal fermentation time is complete, the parchment-sheathed seeds are emptied into some type of washing channel, where they are agitated with rakes or paddles to remove the last of the fruit layer. During this step, the water is refreshed to ensure its capability of separating the fruit layer from the seed. Once the washing is complete, the coffee is taken to some type of drying facility to prepare it for exportation and storage.\u003c\/p\u003e\n\u003cp\u003eWhile the terms we use to describe specialty coffee processing have stayed static, the methods used for post-harvest processing have adapted to not only now solve the problem of removing the outer sticky layer of fruit from the seed, but many producers now see this as an opportunity to influence the final taste profile of the cup. Seeing this final cup as malleable has led producers to use post-harvest processing to influence flavor through the control of variables. Outside of the well-known variable of the level of fruit left in contact with the seed over the drying, there are now a whole host of data points to monitor, even within the ubiquitous description of ‘washed processed.’ There are levels of fermentation, as we assume the level of fruit left on within this washed description is fixed. (at or near zero, after depulp, which we will discuss later.) The variables adjusted to add value while transforming the final cup are as follows: time, environment, and additives. Environment and time are closely tied, as certain fermentations will have a greater effect as the temperature increases in the given environments. Some producers have now taken on a less-than-passive approach when it comes to the environment, choosing to allow oxidation to take place, or by restricting the contact of oxygen to the seeds. (What we in the industry incorrectly call “anaerobic fermentation.) This variability in the environment is also sometimes coupled with an addition of yeast, fruit, spices, or even organic acids as inoculants or catalysts for reactions. As the world of post-harvest processing continues to shift and innovate, we strive to better understand and articulate the way the final cup has been shaped with better descriptors for the process.\u003c\/p\u003e","coffee_guide":[],"show_bis":false,"shopify_template":"","merch_blocks":[{"type":"pdp_onyx","id":"block_809013e9-d6e3-4af3-9043-79d24fc231fc","fields":{"placeholder_only":null}},{"type":"coffee_story","id":"block_548d21dd-1451-4eba-96c1-b53ed02c93b5","fields":{"no_guide":null}},{"type":"coffee_guide","id":"block_5e255a5a-5559-43ec-8675-2a3c73a65db9","fields":{"no_guide":null}},{"type":"transparency_grid","id":"block_1291c43a-6b5a-4b36-b38a-1dafdd50053a","fields":{"no_trans":null}},{"type":"related_products","id":"block_5cca568e-13ad-4415-a549-25815335d9ad","fields":{"manually_specify_products":false,"related_product_1":"","related_product_2":"","related_product_3":"","line":null,"settings_headline":null,"unique_block_label":""}}],"preset":"presets\/coffee","archived":false,"is_reviewable":true,"exclude_from_ws_line_sheet":true,"non_transactible":true,"can_subscribe":false,"subscription_only":false,"early_access":false,"early_access_groups":[],"early_access_tag":"","3p_avail":"Unavailable","avail_in_stores":"Unavailable","sizes":[{"size":"2oz","image":"https:\/\/product.onyxcontent.com\/media\/pages\/coffee\/panama-finca-deborah-gesha-anaerobic-26\/174e499355-1780543660\/2oz-bag.webp","price_retail":100,"price_ws":100,"sku":"PA-PFDGA-2OZ-ALT","upc":"","shopify_variant_id":"42913359659106","shiphero_id":"","ground_variants":[],"amazon_sku":""}],"autopublish_web":true,"autopublish_time":"10:00:00","auto_inventory":false,"can_grind":false,"ground_child":[],"extraction_summary":"\u003cp\u003eThis anaerobic gesha is a fruity flower bomb! 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His work is highly regarded, both within the Savage coffee line and his producing farms. During a visit to Panama, we met Jamison and toured Finca Deborah, witnessing his deep knowledge and passion for coffee. This passion is evident in the quality of his coffee, like with this washed Gesha.\u003c\/p\u003e","override_card_blurb":false,"card_blurb":"","creative_override":false,"box_image_type":"animated","animation_slug":"panama","box_image":null,"color_version_toggle":false,"bg_color":"#c98b80","bg_color_v2":"","badge":"","addon_products":[],"web_story":"\u003cp\u003eJamison Savage is a name that has loomed large within the competition world for years. Multiple champions have used his coffees within barista and brewing competitions. We have long been fans of his work both within the Savage coffee line, as well as his own producing farms. During our time in Panama for a harvest visit, we made the picturesque drive from Boquete to Volcan, Panama. We met Jamison in Volcan, hopped into his 4x4 truck, and made the steep climb up to Finca Deborah. Spending an afternoon with Jamison was illuminating, showing the depth of both knowledge and passion that he has for coffee, people, and the land. That passion shows in the cup, and we were lucky enough to get this extremely limited lot from Morgan Estate. Read more about the Savage coffee line below.\u003c\/p\u003e\n\u003cp\u003eWASHED PROCESSED COFFEES\u003cbr \/\u003e\nThe washed process began less so with the intention of influencing flavor, and more so with the intent of creating an easy-to-dry ubiquitous product that will reduce risk. This process has maintained popularity for its influence on the final cup- coffees processed as ‘washed’ are typically more in line with what consumers expect coffee to taste like. Washed process coffees are celebrated for their high perceived clarity, as well as for a balance in fruit characteristics and acidity, but it is not always that simple. The process of removing the outer layer of fruit once a coffee cherry is, and has been, fairly simple. The post-harvest processing begins the moment the coffee cherries are picked. The cherries are usually inspected, with an initial quick round of hand-sorting, separating the defective coffees before placing them into the hopper of the machine. There are various methods used to remove the outer layer of mucilage from the cherries, the most common machines utilize friction to remove the thin layer of fruit skin from the cherry, followed by a formal fermentation phase meant to break down the sticky fruit layer. During this fermentation, a microbial de-mucilagation takes place, which allows the outer fruit and pectin layer to break down, making the coffee easier to dry. This fermentation process has a wild amount of variability depending on the facility, preferences of the producer, and cultural practice. Additions of water as lubrication through the machine are made most of the time, with an optional underwater fermentation. (Some forgo this, choosing to ferment dry.) Typical times for this post-depulp fermentation are 12-36 hours. This phase also crucially alters the organic acids within the coffee, as sugars and organic acids are transformed, with the best-washed coffees maintaining their complex fruit esters. Once the formal fermentation time is complete, the parchment-sheathed seeds are emptied into some type of washing channel, where they are agitated with rakes or paddles to remove the last of the fruit layer. During this step, the water is refreshed to ensure its capability of separating the fruit layer from the seed. Once the washing is complete, the coffee is taken to some type of drying facility to prepare it for exportation and storage.\u003c\/p\u003e\n\u003cp\u003eWhile the terms we use to describe specialty coffee processing have stayed static, the methods used for post-harvest processing have adapted to not only now solve the problem of removing the outer sticky layer of fruit from the seed, but many producers now see this as an opportunity to influence the final taste profile of the cup. Seeing this final cup as malleable has led producers to use post-harvest processing to influence flavor through the control of variables. Outside of the well-known variable of the level of fruit left in contact with the seed over the drying, there are now a whole host of data points to monitor, even within the ubiquitous description of ‘washed processed.’ There are levels of fermentation, as we assume the level of fruit left on within this washed description is fixed. 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The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.\u003c\/p\u003e","producer":[{"content":{"country":"Panama","featured_image":"https:\/\/product.onyxcontent.com\/media\/pages\/producers\/jamison-savage\/bd25a8cecd-1780544306\/jamison-savage.jpg","signature":"https:\/\/product.onyxcontent.com\/media\/pages\/producers\/jamison-savage\/728e7c9803-1780544305\/jamisonsavage-05.svg","elevation":"1650","trans_grade":"","region":"Volcan","harvest_season":"April","soil_notes":"","producer_blurb":""}}],"producer_image":null,"harvest_year":"2025","harvest_season":"April","harvest_week":"","region":"Volcan","profile_id_cropster":[{"content":{"cropster_id":"pb0LE","loss":"-0.15","component_pages":[{"content":{"current_inventory_sum":"26.608755","id":"Error: Field was not object. This can be caused by conflicting or reserved variable names","cropster_id":"xKPxlP","ico":"","countries":["PA"],"cropster_name":"TERROIR - Washed Iris Estate - Savage Coffees","initial_weight":"100","locations":[{"location_id":"xKPxlP","inventory":26.608755}]}}]}}],"cup_score":"90","agtron_score":"77.5","agtron_score_ground":"130","roasting_machine":"Stronghold S7","cup_notes":["Tangerine","Honeysuckle","Pineapple","Peach"],"trad_mod":"7","qc_approved":true,"trans_green":"","trans_green_blurb":"","trans_transportation":"","trans_transportation_blurb":"","trans_relationship":"5.45","trans_relationship_blurb":"","trans_fair_trade":"1.8","trans_fair_trade_blurb":"","trans_c_market":"","trans_c_market_blurb":"","trans_cup_score_blurb":"","trans_lot_size_blurb":"","trans_grade":"","trans_grade_blurb":"","featured_image":"https:\/\/product.onyxcontent.com\/media\/pages\/content\/43c116e94a-1780543765\/2oz-bag.webp","alt_image":null,"background_video":["https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/9dd0493c11094f7c8a99df77e8ddfaf5.mp4"],"pronunciation_audio":null,"web_blurb":"\u003cp\u003eThis is an offering from our friend Jameson Savage from the esteemed Iris Estate. While we have passively worked together on a few projects over the last season, we have solidified our partnership at the outset of the harvest with an offering from each one of his farms. This Iris Estate Gesha is a washed expression of the variety, ushering forward a clean and floral cup, reminiscent of jasmine and lime.\u003c\/p\u003e","override_card_blurb":false,"card_blurb":"","creative_override":false,"box_image_type":"animated","animation_slug":"panama","box_image":null,"color_version_toggle":false,"bg_color":"#c98b80","bg_color_v2":"","badge":"","addon_products":[],"web_story":"\u003cp\u003eJamison Savage is a name that has loomed large within the competition world for years. Multiple champions have used his coffees within barista and brewing competitions. We have long been fans of his work both within the Savage coffee line, as well as his own producing farms. During our time last season in Panama for a harvest visit, we made the picturesque drive from Boquete to Volcan, Panama. We met Jamison in Volcan, hopped into his 4x4 truck, and made the steep climb up to Finca Deborah. Spending an afternoon with Jamison was illuminating, showing the depth of both knowledge and passion that he has for coffee, people, and the land. That passion shows in the cup, and this season we delved deep into the Savage lineup to feature not only a rotating offering from each farm, but to feature this Iris Estate microlot for our esteemed Echelon program.\u003c\/p\u003e\n\u003cp\u003eIRIS ESTATE\u003cbr \/\u003e\nIris Estate is positioned at elevations ranging from 1800 meters, soaring up to 2300 meters above sea level. Located within the long-dormant volcanos of Volcan, Panama, Iris Estate is perfectly situated to produce world-class coffees. At this high elevation, clouds float through the farm, creating both microclimates and a high-humidity environment, allow the Gesha trees planted underneath the shade penumbra to grow slow and controlled. This slow growth is crucial with the delicate Gesha variety, which can be susceptible to stress from full sunlight, killing off the trees or creating overproduction. Once the trees at Iris Estate produce the small and high-quality yield, Jamison focuses his efforts on progressive and innovative processing techniques. The focus on quality is carried not only through the farm but into the incredible range of processes Jamison and his team have developed over the years. This Gesha was processed with his 'Terroir' protocol, which aims to highlight the characteristics of place- both from the variety itself, but also from the rich volcanic soil that produces floral, elegant coffees.\u003c\/p\u003e\n\u003cp\u003eWASHED PROCESSED COFFEES\u003cbr \/\u003e\nThe washed process began less so with the intention of influencing flavor, and more so with the intent of creating an easy-to-dry ubiquitous product that will reduce risk. This process has maintained popularity for its influence on the final cup- coffees processed as ‘washed’ are typically more in line with what consumers expect coffee to taste like. Washed process coffees are celebrated for their high perceived clarity, as well as for a balance in fruit characteristics and acidity, but it is not always that simple. The process of removing the outer layer of fruit once a coffee cherry is, and has been, fairly simple. The post-harvest processing begins the moment the coffee cherries are picked. The cherries are usually inspected, with an initial quick round of hand-sorting, separating the defective coffees before placing them into the hopper of the machine. There are various methods used to remove the outer layer of mucilage from the cherries, the most common machines utilize friction to remove the thin layer of fruit skin from the cherry, followed by a formal fermentation phase meant to break down the sticky fruit layer. During this fermentation, a microbial de-mucilagation takes place, which allows the outer fruit and pectin layer to break down, making the coffee easier to dry. This fermentation process has a wild amount of variability depending on the facility, preferences of the producer, and cultural practice. Additions of water as lubrication through the machine are made most of the time, with an optional underwater fermentation. (Some forgo this, choosing to ferment dry.) Typical times for this post-depulp fermentation are 12-36 hours. This phase also crucially alters the organic acids within the coffee, as sugars and organic acids are transformed, with the best-washed coffees maintaining their complex fruit esters. Once the formal fermentation time is complete, the parchment-sheathed seeds are emptied into some type of washing channel, where they are agitated with rakes or paddles to remove the last of the fruit layer. During this step, the water is refreshed to ensure its capability of separating the fruit layer from the seed. Once the washing is complete, the coffee is taken to some type of drying facility to prepare it for exportation and storage.\u003c\/p\u003e\n\u003cp\u003eWhile the terms we use to describe specialty coffee processing have stayed static, the methods used for post-harvest processing have adapted to not only now solve the problem of removing the outer sticky layer of fruit from the seed, but many producers now see this as an opportunity to influence the final taste profile of the cup. Seeing this final cup as malleable has led producers to use post-harvest processing to influence flavor through the control of variables. Outside of the well-known variable of the level of fruit left in contact with the seed over the drying, there are now a whole host of data points to monitor, even within the ubiquitous description of ‘washed processed.’ There are levels of fermentation, as we assume the level of fruit left on within this washed description is fixed. (at or near zero, after depulp, which we will discuss later.) The variables adjusted to add value while transforming the final cup are as follows: time, environment, and additives. Environment and time are closely tied, as certain fermentations will have a greater effect as the temperature increases in the given environments. Some producers have now taken on a less-than-passive approach when it comes to the environment, choosing to allow oxidation to take place, or by restricting the contact of oxygen to the seeds. (What we in the industry incorrectly call “anaerobic fermentation.) This variability in the environment is also sometimes coupled with an addition of yeast, fruit, spices, or even organic acids as inoculants or catalysts for reactions. 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