Panama Enigma Iris Estate Jamison Savage Natural Extended Carbonic Macerated Gesha

Get the chance to try one of the most exclusive coffees ever roasted by us at Standout Coffee and produced by Jamison Savage and Saša Sestic at Iris Estate in Panama.

Taste description: Aroma of orange blossoms, sweet notes of mango and vibrant tangerines, elegantly accompanied by nuanced flavors of purple grapes. Sparkling acidity and a silky smooth texture complete this unparalleled taste experience.

Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

Altitude: The altitude at Iris Estate ranges from 1850-2222 metres above sea level. This means we have a 422 meter difference between the bottom and the top of our farm. When you think about it, we already know there is a difference in the quality of coffee grown at 1400m compared to 1850m, and we have the opportunity to experience this variation ourselves at Iris Estate.⁠

"Altitude and latitude are important factors for coffee quality. Cool temperatures slow the metabolism of the coffee trees giving them the green light to push for a more sende, complex grain. It is one of several variables necessary for the production of fine coffee and permits the tree to retain its fruit for a longer period." - Jamison Savage⁠

The Iris Estate topography will allow us to test the true impacts of extreme elevation in this terroir and discover what different varieties have to show when they are given the time to grow and mature in a slow and stable way.⁠

Temperature: We can utilize the altitudes, the aspect and the naturally grown shade trees to monitor the temperatures around our estate.⁠

"Temperatures vary significantly at Iris Estate and can range from 12ºC in the evenings to as high as 28ºC during the day. With higher altitude comes cooler temperature. But, higher altitude can also come with greater exposure to UV for the trees. This is why our team carefully manages UV exposure through shade management. This work provides our coffee trees with optimal shade throughout the year." - Jamison Savage.⁠

Process:

• Cherries are harvested perfectly ripe at 20-22ºBrix.
• Cherries are carefully selected for a second time and separated by sections of the farm.
• Whole cherries are placed inside sealed tanks and filled with CO2 such that all O2 is pushed out.
• Cherries are left to ferment for an extended period of time in controlled temperatures.
• Cherries are removed from tanks and dried on a three tier, raised African bed system under controlled drying conditions at Finca Deborah.
• The Finca Deborah drying room controls temperature, heat, humidity and airflow to ensure cherries have optimal conditions to enhance the best flavours.
• Drying typically takes 20-25 days.
• Moisture content is reduced to 10-12%.
• Beans are stored in dried cherry pods in grain-pro bags to absorb more flavours from the dried fruit and stabilize the moisture levels and stored under controlled conditions at cool and stable temperatures.
• When absorption and stabilization are complete, coffee is then hulled and selected for density, size, shape and color before being lightly vacuum sealed ready for export.

Story: Finca Iris Estate is the latest farm project that began with three very talented coffee professionals who each had a clear vision about where they wanted coffee to go. They believe that specialty coffee should reflect the terroir in which beans grow and not be a representation of processing styles, and this is how we find the perfect cup.

To begin this catalog of terroir representation, producer Jamison Savage planted several different varietals across the Estate at varying altitudes, but did not remove or adjust any part of the natural landscape or forest to do so. He believes that we should do as little work as possible to the ecosystem at the farm, as this allows the coffee cherries to fully express all the natural flavours and elements that exist within its area. With this ethos in mind, Finca Iris Estate is blossoming into a representation of how super specialty coffee growing can be, and it is the three producers’ goal to share as much of this work with the wider world as possible.

The three major goals for showcasing the future of specialty coffee agriculture at Iris Estate are to equally consider the taste of the coffees - do they represent the land from which they grew? - strengthen the sustainability of the farm and those who work on and around it, and to create a bridge that closes the divide between producers and consumers. They aim to achieve this third goal through sharing what it takes to cultivate, grow, harvest, and produce coffee via online channels and build a space where consumers and baristas can witness the life of specialty producers in Panama.

With this bridge beginning to connect the supply chain more closely together, the team at Iris Estate hope that this industry can celebrate the work of the producers more and recognize where the true value of quality lies: with the trees.

Meet Jamison of Savage Coffees, the creator and Producer of Iris Estate

Jamison Savage is a renowned super-specialty coffee producer in Panama. His company, Savage Coffees, manages the famous Finca Deborah, and is known for creating truly high-quality lots by utilizing various processing techniques to explore the nuances of his green coffee. While normal people might call it an obsession, Jamison's great passion is for growing and processing coffee, and he decided back in 2015 that the next challenge was ready for the taking; another world-class estate, producing flavors that are truly reflect the terroir on which his coffees grow.⁠

"Iris Estate is an extension of my vision and work as a Producer of fine coffees. I couldn't be more proud of the Savage Coffees team over these last 6+ years having designed and created this magnificent farm from scratch. This project evolved from a personal and professional respect between friends and colleagues with the shared vision of bringing the finest coffees in the world to consumers from seed to cup. It's a unique and inspiring story with passion at its core for the beverage we all enjoy the most and can't be without, coffee."⁠  - Jamison Savage.⁠

Meet Saša Sestic, co-producer for Iris Estate

Saša is the 2015 World Barista Champion and strong advocate for direct trade specialty coffee in this global market. He is the CEO for ONA Coffee Roasters in Canberra, Australia, and the CEO for Project Origin, a specialty green bean coffee exporter who works in mutually beneficial and direct trade relationships to better the world of coffee trading. He calls himself "coffee obsessed" and it's not hard to see why. Saša has spent many years traveling to and from origins around the world, including India, Nicaragua, Brazil and Ethiopia, to meet coffee producers, the farmers, pickers and communities, and to learn what it takes to produce the beans we drink.

His experiences overseas led him to invest towards building better communication between producers and consumers, and towards building a fairer trading world. Iris Estate is his latest project where he and Jamison seek to grow and cultivate coffee that defy expectations, and that naturally express the land on which it grows.⁠

"My ultimate goal is that when someone is drinking an Iris Estate coffee, they can feel that they are drinking a certain altitude, and they understand why it tastes the way it tastes. And possibly next time if they have another lot it will be different, they will have the understanding of why".⁠ -  Saša Sestic