Finca Deborah

Producer Jamison Savage retired from a successful career in finance to craft a coffee estate unlike any other, one where radical innovation and ecological reverence are inseparable. Beneath centuries-old native forest canopy, Geisha trees thrive in volcanic loam enriched by Pacific rains and cool mountain breezes.

Here, he pioneered carbonic maceration, extended controlled fermentations, and a constellation of proprietary processes (Nirvana, Elipse, Aether, and others), processes borrowed from enology, yet adapted for coffee. The result is a cup of crystalline clarity: jasmine, yuzu, white peach, and bergamot unfolding in luminous, lingering waves. Each method is designed not merely to extract flavor, but to amplify the voice of this extraordinary terroir while safeguarding it.

Sustainability at Deborah is not ornamental; it is structural. Dense beneficial shade trees preserve soil integrity, sequester carbon, and shelter an avian corridor that rivals a national park. Harmful chemical inputs are completely forbidden. From varietal selection to cherry selection, intentional, conscious decisions are made to advance coffee excellence and bring exciting, innovative coffees to the world consistently, every year.

The Deborah Team brings this vision to life and are treated as co-authors, not simply labor. A sense of community is deeply ingrained at Finca Deborah and shows through the care and attention given to every small batch of coffee that is meticulously crafted to meet Jamison’s exacting standards.

Finca Deborah Geishas have propelled three World Barista Championship wins and countless national Barista and Brewers Cup victories. These victories are not accidents, but the inevitable outcome of obsessive care at every stage, from blossom to export.