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. Over the last thirteen years, they have been at the forefront of coffee flavor development and were the first to commercially implement Carbonic Maceration in coffee processing.
Producer Jamison Savage has dedicated over 10 years to building Finca Deborah at one of the highest, shade-grown coffee estates in the Chiriquí highlands of Volcán. He believes a balanced ecosystem is essential to responsible coffee production, and sustainability is a key theme across his work. Every effort is taken to preserve the terroir, with no herbicides or harmful chemicals applied. The result is a breathtaking rainforest canopy where cover-crops run freely between coffee trees and rare species of birds and insects abound.
Finca Deborah is considered one of the world’s preeminent coffee estates. Despite its placement in several coveted world championship competitions, Jamison continues to experiment and search for new ways to improve agronomy and processing. Since 2016, he has collaborated with Saša Šestić on implementing washed and natural CM techniques on the farm, many of which are highly sought after today.
One of the biggest concerns for Panamanian coffee farmers is security of labour. At Finca Deborah, the primary workforce is the Nobe-Bugle, provided excellent living quarters, amenities, medical care, and transportation, with plans for a child education building. Workers can grow vegetables such as corn, beans, squash, banana, and papaya, and over two dozen healthy chickens provide eggs.
The idea of community and family is incredibly important at Finca Deborah. This sustainable approach, mixed with advanced technological practices, respect for nature, and love of community, guides Jamison to being one of the world’s most impressive coffee producers.