Our relationship with Jamison and Finca Deborah runs deep. It began with Nirvana at the Brewers Cup 2021, continued with Adenium leading Kevin to the World Barista Championship semi-finals, and still inspires the way we push it through competitions. Every year we aim to get our favorite lot from his amazing masterchief.

Finca Deborah is Jamison Savage’s foremost terroir-cognizant coffee estate, nestled at 1,700 to 1,900 masl in Volcán, Chiriquí, Panama. Hidden beneath a rainforest canopy and powered entirely by solar energy, the farm operates as a living ecosystem, regenerative, and deeply respectful of its environment. In this pristine setting, Geisha trees grow slowly under filtered light, absorbing the humidity, minerals, and quiet energy of the surrounding cloud forest.

Nirvana represents the purest expression of that vision. Only cherries at 21–24 °Brix, the mark of perfect ripeness — are harvested, then meticulously double-sorted and placed in hermetically sealed stainless-steel tanks. Over more than fifty hours, they undergo a controlled nitrogen maceration: nitrogen is flushed through the tanks to remove oxygen, establishing an anaerobic environment that fosters slow, clean microbial development. Every variable, temperature, pH, humidity, is measured and logged, ensuring that fermentation amplifies fruit complexity, sweetness while preserving the Geisha’s clarity and tactile precision.

Once complete, the cherries are transferred to shaded, triple-tiered raised beds custom-designed by Jamison. Inside the temperature-stabilized drying houses, the cherries are turned gently throughout the day for even dehydration. After roughly twenty days, when moisture stabilizes at around 11%, the coffee enters reposo , a resting phase in cool, stable conditions where it continues to harmonize before being hulled and carefully sorted for export.

In the cup, Nirvana is like : dark cherry, blood orange, red wine and a subtle whisky warmth. Complex, elegant, and deeply alive.