In 2008 our family moved to Panama and planted a coffee farm higher than most people thought coffee could grow in Panama. We succeeded. Eighteen years later we own every integrated step and why it is unlike any coffee you've ever tasted.
Four minutes on our farms in Panama: cherries picked by hand, the tanks they ferment in, and the people who do it. Most coffee brands can’t show you this. We can, because we own the farms and propriety processing techniques.
Jamison and Leslie Savage moved the family to Panama and planted Finca Deborah in the cloud forest above Volcán, on the slopes of Volcán Barú. The altitude, the volcanic soil and the constant cloud cover are hard on the trees and slow the production and volume of cherries, which is exactly why the coffee tastes the way it does.
Our sons grew up on that farm. When they weren’t at school they were there working. They run the roastery now.
10 hectares produced 20 kilograms of coffee. Enough to taste and share with select buyers. It captivated an audience from California to Tokyo.
Savage Coffees lands its first client, Ogawa Coffee, Japan. Still a client to this day.
Carbonic maceration is a winemaking technique: fruit and seeds sealed in a tank, CO2 periodically injected to control fermentation. Jamison pioneered it in coffee. He kept going with nitrogen, yeast inoculation, argon, extended ferments, rare koji bacteria, each one tracked lot by lot, honed to perfection, winning national and world championships all along the way.
First World Barista Championship win, 2016 Dublin, Ireland. A Classic Washed Geisha called Terroir from Finca Deborah scored perfect 6's in espresso, a first ever for the esteemed competition.
Savage Coffees became a company in 2016. Initially sourcing coffee cherries from fellow producers and processing them to Jamison's standards through the Producer Partnership Program, Savage Coffees has become a vertically integrated coffee institution taking ownership of the value chain.
Iris Estate, another extreme elevation farm, is born from the rainforest in Paso Ancho, Volcan. Similar to Finca Deborah, Iris was started from scratch where no coffee farm existed. Iris sits on 50 hectares of exquisite terroir, shrouded in rainforest, and after 10 years, is now producing world championship worthy coffees.
The Savage Coffees' Team focuses its energy on novel processing that forever changes the way coffee Producers process coffee, racking up national championships and paving the way for future World Champions.
Jamison travels to Origin sharing advanced processing techniques, further sharing concepts and recipes with Producers.
Jamie and Peter move from Panama to the USA, begin roasting coffee in their living room. Coffee is shipped directly from Panama to their residents in St. Petersburg, Florida. The two brothers begin building Savage Coffees, stateside. Vertical integration begins.
Savage Coffees begins adoption of single-serve concepts; Instant Geisha, Pod Geisha, Ready to Drink.
Savage Coffees officially becomes a roastery serving its USA clientele. Growth acceleration begins and a reputation of seed to cup excellence emerges placing Savage Coffees at the forefront of the Forth Wave of Coffee evolution.
First Place - AETHER: Argon Hybrid, Washed Geisha
Savage Coffees' crown jewel farm, Finca Deborah produces coffee for the first, second, and third place finishers at the World Barista Championship 2024, a first ever for a single Producer, single farm. Each coffee, a unique expression of variety, terroir, and Producer prowess.
First Place - ELIPSE: Nitrogen Hybrid, Washed Geisha. A novel Nitrogen gas hybrid coffee Jamison pioneered in 2024.
Second Place - NIRVANA: Nitrogen Natural Geisha Jamison pioneered in 2024.
Third Place - TERROIR: Classic Washed Geisha
Finca Deborah used to win the World Barista Championship for an unprecedented third time.
First Place - AETHER: Argon Hybrid, Washed Geisha. A novel Argon gas hybrid coffee Jamison pioneered the same year
Finca Deborah used to win the US Barista Championship
First Place - HORIZON: Natural Yeast, Washed Finish Geisha
The next chapter of Savage Coffees' evolution is a bricks and mortar cafe' slated to open late 26', early '27. This inaugural cafe' is the culmination of the family's work over the last 16 years and will feature it's extraordinary coffees to the St.Petersburg community featuring rare, exclusive lots and Omakase.
A family driven by an uncompromising belief in coffee excellence and inclusion.
Vertical integration through innovation and transparency.
Thin air and cold nights make cherries ripen slowly, and slow ripening is where the sweetness and the floral notes come from. Our four estates sit between 1,850 and 2,300 meters.
MorganEstate
Pineapple, jasmine, rosewater, blood orange, lychee. It all comes from how we ferment the fruit post harvest. Unique, novel, authentically natural.
The roastery
2756 25th St N. Tours and order pickup, weekdays.
Savage Coffees' Cafe'
122 4th Ave NE, downtown. Every day, 7am to 2pm.
1,900+ m
@savagecoffees · 17.2K followers