Jamison is known for being at the forefront of innovative coffee processing. Drawing inspiration from multiple industries—especially wine—he has developed advanced techniques involving Biodynamic cultivation, Carbonic Maceration, and Anaerobic fermentation.
Advanced Processing Philosophy
Jamison’s exploration of wine-industry practices has driven him to adapt Carbonic Maceration and Biodynamic methods to coffee, creating new layers of complexity and aromatic depth.
Leading a New Standard
SAVAGE Coffees is now considered one of the global leaders in processing innovation. Their coffees have earned numerous awards, and Jamison frequently refers to this movement as the arrival of the “fourth wave of coffee.”
This new wave emphasizes the full sensory experience: origin, agricultural method, fermentation approach, and the final cup. Savage Coffees pushes these boundaries with precision and purpose.
Commitment to Quality
The team continues to refine flavor expression through strict quality control and groundbreaking processing methods. Each cup reflects the landscape of Volcán, Panama, and the passion behind the craft.
They invite drinkers to explore this new era of coffee—one defined by innovation, flavor clarity, and artistic processing.
— A Legacy Rooted in Panama’s Extraordinary Landscape —