Jamison is at the forefront of producing and processing the highly prized Geisha variety, a rare Ethiopian heirloom once lost, then rediscovered in 2004.
Biodynamic production processes became of interest to Jamison while visiting Bordeaux. It was there he repeatedly came into contact with BD wines. He was so impressed by them that he began researching what BD was and how this agricultural method could profoundly impact flavor and ecology.
From Biodynamics, he began experimenting with another method familiar to winemaking; Carbonic Maceration. The CM method of processing employs the use of carbon dioxide to manage the delicate fermentation of coffee placed inside hermetically sealed tanks. Jamison's close friend and colleague, Sasa Sestic, shared the general concept with him in early 2016.
After further study and extensive experimentation, Jamison was the first to successfully conduct this innovative processing technique on a commercial scale. His success sparked a production revolution in advanced anaerobic processing within the industry.
Today, Jamison is a leader of Ultra-Premium Specialty coffee and considered one of the most prolific Producers on record, traveling extensively and sharing his exciting coffee journey with enthusiasts worldwide.