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Finca Deborah | Echo

Sale price$0.00 USD

Building upon the washed carbonic maceration process, a dose of cascara (coffee fruit) is added to the tanks providing a slightly more fruit-forward cup while maintaining balance and transparency. Echo is highly floral on both the nose and in the cup.

Weight ~ 200g (7oz)
Producer ~ Jamison Savage 
Process ~ Natural & Washed 
Variety ~ Geisha 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, Volcanic Soil, 1,900 MASL 
Flavor Notes ~ Balanced & Well-bodied. Notes of raspberry, blood orange, jasmine, and strawberry jam. Highly floral nose & cup.



Water makes up to 99% of brewed coffee. It’s important to use only fresh, filtered, and soft water to fully extract flavors & keep your equipment reliable for years.

  • Total Dissolved Solids: 70-120 ppm, pH = 7.0
  • General hardness level <4°dH
  • Brewing temperature: 94-96°C / 201.2-204.8°F
  • Use filtered or low mineral-content spring water

Drip brewing

Always rinse the paper filter in your brewer with hot water prior to extracting SAVAGE coffees.

Dose: 60-65 g of coffee per 1 liter of water
Ratio: 1:15 coffee-to-water
Extraction Time:
• Pour Over: 2:45 – 3:45 min.
• Batch Brewer: 3:30 – 4:30 min.

Espresso Brewing

Always flush the group head before extraction.

Grind: Fine | Dose: 19-21 g | Yield: 50-55 g | Time: 24-27 s

Tip: We recommend using precision baskets & shower screens for optimal extraction.

Finca Deborah | Echo

Our Process

The Echo process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection, the cherries are pulped, leaving a certain percentage of fruit on the grain. Next, cascara, or the skin of the coffee cherry, is added into the tank and mixed with the freshly pulped coffee.

The pulped coffee is tanked for an extended period exceeding 50 hours. Every variable is monitored and cataloged. PH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are controlled to ensure linearity in the processing as well.

After spending some time inside the CO2 infused tanks, the coffee and cascara is removed, rinsed in fresh water to remove any residual fruit, then placed on a shaded, raised African bed system designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and maintained within specific parameters.

When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in a bodega where temperatures are cool and stable. This seasoning process is critical to finca Deborah’s quality control. This "reposo" or rest period provides the coffee an opportunity to settle and equalize its moisture content while absorbing additional flavor from it’s shell or parchment. After reposo, the coffee is hulled, sorted by size, density, color, and shape.