Savage Coffee Beans

When it comes to Panamanian Geisha, many people will invariably mention the Red Label and Green Label from Hacienda Esmeralda. In fact, besides Hacienda Esmeralda, Panama is home to many specialty coffee farms that also produce Geisha coffee. Coffee cultivation in Panama is centered around the Chiriquí Volcano region, and the most beautiful of them all is the Boquete region, where Hacienda Esmeralda is located, and the star of this article — Hacienda Deborah — is also situated here.

The Boquete region boasts unique geographical and climatic conditions, with fertile volcanic soil, ample moisture, regular rainfall, dense vegetation, and cloud cover. All these factors nurture the healthy growth of coffee trees, and the excellent ecological environment helps produce high-quality coffee beans with rich flavors. Panamanian Geisha often exhibits delicate floral, citrus, and honey notes.

Hacienda Deborah is located high in the mountains of the Chiriquí Volcano, making it one of the highest and most remote coffee farms in Panama. At these altitudes, nighttime temperatures can drop to 10°C. The extreme elevation and cooler temperatures slow down the trees’ metabolism, allowing the coffee to slowly and steadily accumulate sugars and other flavor compounds. In addition, Hacienda Deborah enjoys ideal rainfall, averaging 2,200 mm per year, providing the coffee trees with ample water resources.

The owner of Hacienda Deborah, Savage, positions himself as one of the most seasoned coffee producers in the world. Therefore, he not only processes the coffee beans grown on his own farm but also runs a coffee project named after himself: Savage Coffee Project. This project involves sourcing high-quality coffee beans from around Hacienda Deborah and applying the farm’s coffee processing techniques to create Savage Coffee with a high-quality and distinctive flavor profile.

One of the processing methods used in the Savage Project is anaerobic natural fermentation. This method is characterized by 100% pulp and zero water fermentation. Coffee processed in this way has an exceptionally sweet flavor, highlighting fresh fruit and floral notes. After cupping, the flavor profile of this Hacienda Deborah Geisha coffee bean is described as white floral, pineapple, with a tangy-sweet taste akin to a lactic drink, full body, and an overall clean and balanced profile.