Producer: Harold Sabin, Jamison Savage / Savage Coffees. Farm: Don Eduardo Estate. Location: Boquete, Chiriqui, Panama. Variety: Green Tip Geisha. Process: Natural Carbonic Maceration. Altitude: 1,700 - 1,900 masl. Jamison Savage of Finca Deborah, Iris Estate, and Savage Coffees is renowned for his pioneering methods. He focuses on progressive processing and environmentally respectful farming to highlight the coffee's natural sensory nuances. His coffees are frequently chosen by national and world coffee competitors. The process for this Don Eduardo Estate Green Tip Geisha began with harvesting perfectly ripe cherries (21-24 BRIX), followed by a double sort. Cherries were then fermented in hermetically sealed stainless steel tanks for over 100 hours, with controlled CO2 introduction, temperature, and pH monitoring. After fermentation, cherries were dried on a three-tiered raised African bed system for about 20 days until reaching 11% moisture. They were then stored in Grain-pro bags for a crucial 'reposo' (seasoning) period to stabilize moisture and absorb more flavor from the parchment. Finally, the coffee was hulled, sorted by size, density, and color, and shipped. Panama Geisha, especially Green Tip Geisha, is cherished for its sweet florality and citrus notes, often fetching high prices in specialty coffee. Jamison Savage's expertise allows for diverse flavor profiles without compromising the inherent qualities from terroir and variety.