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FOUNDER: Jamison Savage

"We are boutique coffee producers collaborating and sharing the common goal of elevating the specialty coffee experience from origin to cup."

In 2008, Jamison and Leslie Savage moved their family to the Republic of Panama where they established the renowned Finca Deborah, an extreme elevation farm dedicated to cultivating the exotic Geisha variety. During the last thirteen years they have been at the forefront of coffee flavor development and was the first to commercially implement Carbonic Maceration in coffee processing.

Unveiling the Fourth Wave of Coffee: Savage Coffees' Innovative Processing Techniques

At SAVAGE Coffees, we are not just passionate about brewing the perfect cup of coffee; we are obsessed with redefining the coffee experience. Our commitment to innovation and flavor has led us to explore uncharted territories in coffee processing, pushing boundaries and setting new standards in the industry. At the heart of our innovative pursuits is our founder, Jamison Savage, who is renowned for his unique and inventive approaches to coffee processing.

Forging a New Path in Coffee Processing

Jamison has a reputation for being the tip of the spear when it comes to processing coffee in unique and interesting ways. It is easy to label Jamison as a coffee enthusiast. However, his passion extends far beyond conventional boundaries. His relentless pursuit of perfection has made him a pioneer in coffee processing, experimenting with different techniques, borrowing methods from multiple industries, and incorporating them into our coffee production process. The wine sector, in particular, has been a significant source of inspiration. This is where much of his knowledge and inspiration with Biodynamic cultivation, Carbonic Maceration and Anaerobic processing were developed.

Transforming Coffee with Biodynamic Cultivation, Carbonic Maceration, and Anaerobic Processing

Over the years, Jamison's fascination with the wine industry has driven him to delve deeper into advanced processing techniques like Biodynamic cultivation, Carbonic Maceration, and Anaerobic processing. These techniques have traditionally been associated with wine production. However, their application to coffee processing has opened up a new world of flavors and aromas, taking our coffee to another level of complexity and richness.

Setting New Standards in Coffee Experience

SAVAGE Coffees' revolutionary techniques have been met with much acclaim, and we are now considered to be at the forefront of the coffee industry. Our success is evidenced by multiple awards and accolades that recognize our unique approach to coffee production. As Jamison likes to put it, "We are proud to be pioneers in redefining the coffee experience; the fourth wave of coffee is here to stay."

Welcome to the Fourth Wave of Coffee

SAVAGE will remain dedicated to improving and maximizing the flavor experience within our coffees through advanced processing techniques and uncompromising quality standards. Each cup of Savage Coffee is a testament to our commitment to excellence and our passion for innovation.

We are ushering in a new era in the coffee industry, the fourth wave of coffee. This wave is characterized by a focus on the complete coffee experience, from the origin of the beans to the brewing process and, ultimately, the taste in your cup. Our innovative processing techniques and our passion for quality and flavor make SAVAGE Coffees the torchbearer of this new era.

Join us as we continue to explore and redefine the boundaries of coffee. Experience the richness, complexity, and vibrancy of SAVAGE Coffees, where every sip tells a story of innovation, passion, and relentless pursuit of perfection.

A Legacy Rooted in Panama's Extraordinary Landscape

8¬į 32' 16.7316'' N

ORIGIN: Panama

At Savage Coffees, we believe in the power of terroir. Our handcrafted legacy is deeply rooted in Panama’s extraordinary landscape, which is reflected in every grain of coffee we produce. Our coffee tells the story of its origin, carrying the essence of the soil, the climate, and the unique characteristics of the region. Our commitment to preserving this authenticity while enhancing the flavor experience is what sets us apart.

The Panamanian coffee industry is centered in the Chiriquí province of Panama’s northern highlands and is concentrated in the areas of Boquete and Volcán. Also called the Valley of Flowers and Eternal Spring, these areas are perched on the sides of the Baru Volcano and surrounding foothills. It is in these idyllic locales that truly distinct and unique coffees are produced. These highlands are blessed with terroir consisting of highly volcanic, enriched soil, abundant moisture, diverse microclimates, regular rainfall, dense vegetation, and cloud cover to nourish the coffee trees. This in turn contributes to the production of fine shade grown coffees with incredibly complex flavor characteristics.

Our Farms

Finca Deborah

Finca Deborah, one of the most celebrated, highest and remote, shade-grown coffee farms in the world is shrouded in rainforest, cloud coverage for much of the year. Deborah's soils are volcanic, highly organic, and nutrient rich, ideally suited for extreme elevation coffee production. Jamison started Deborah in 2008. Against almost impossible odds, he, and his Team, successfully created a rainforest masterpiece that every year astounds coffee connoisseurs around the world with its impeccable coffees.

Terroir:

Shade-grown
Soils: Highly Organic, Volcanic
Direction: Multiple, predominately east
Annual Rainfall: 2200-2500 ml
Elevation: 1900-2000 MASL
Average Humidity: 75%
Average Temperature: 17 C

Varieties:
Green-tip Geisha, Red Bourbon, Red Caturra, Sidra, Casiopia, African Heirlooms

Instagram: @finca_deborah

Iris Estate

Reaching 2300 MASL, Iris Estate is the highest farm in Panama and Latin America. This extraordinary farm was established in Volcan, 2017, by Team Savage to push the boundaries of coffee production and explore the uncharted realms of processing. Iris Estate is about celebrating terroir, variety, and process through the focused work of the Producer. Unlocking coffee quality in every aspect is the challenge requiring tremendous depth of knowledge to grow and produce the perfect cup of coffee in this challenging terroir.

Terroir:

Shade-grown

Soils: Highly Organic, Volcanic
Direction: Multiple, predominately southeast
Annual Rainfall: 2400-2800 ml
Elevation: 1850-2222 MASL
Average Humidity: 75%
Average Temperature: 15 C

Varieties:
Green-tip Geisha, Red Bourbon, SL-28, Sidra, African Heirlooms, Parainema, 

Instagram: @irisestate

Morgan Estate

Morgan Estate is located in a deep valley of lush, tropical rainforest, 1850 MASL, in Volcan. A swift river runs through the center while age old trees watch over this blessed land. The plantation is a beautiful, natural environment where rare species of plants and animals are abundant, left undisturbed under the canopy. Amongst the natural wonder you find Geisha coffee trees, growing the way coffee was meant to grow, and preparing for award winning processing techniques. Jamison first conducted his Carbonic Maceration methods using Morgan Estate.

Terroir:

Shade Grown

Soils: Highly Organic, Volcanic

Direction: Northeast

Annual Rainfall: 2700-3000 ml
Elevation: 1850-1900 MASL
Average Humidity: 80%
Average Temperature: 18 C

Varieties:
Green-tip Geisha

Instagram: @morganestate

Don Eduardo estate

Don Eduardo Eduardo Estate starts at 1850 MASL, and is owned and operated by Savage Coffees' colleague, Harold Sabin, in Boquete. Green-tip Geisha trees were provided by Savage Coffees in 2017, Born into an agricultural family, Harold has been a leader with Team Savage for nearly 10 years. Don Eduardo is now in commercial production and is already recognized for its beautiful, unique, shade-grown Geisha around the world.

Terroir:

Shade Grown

Soils: Highly Organic, Volcanic

Direction: East

Annual Rainfall: 2700-3000 ml
Elevation: 1850-1900 MASL
Average Humidity: 80%
Average Temperature: 16 C

Varieties:
Green-tip Geisha, Red Cataui

Instagram: @doneduardoestate

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