Iridescence Carbonic Macerated Washed Green Tip Gesha by Jamison Savage, Panama

Coffee flower aromatics, delicate tropical fruit and a long, layered finish. Iridescence brings together the floral character we love in Panamanian Gesha with Jamison Savage’s precise approach to processing.

Why we selected it

We have eagerly awaited the arrival of Panamanian Gesha at our roastery. We selected Iridescence for its combination of expressive aromatics, refined acidity and sugarcane sweetness—a coffee with plenty to discover, yet a clear and graceful character.

What makes Iridescence special

Green Tip Gesha takes centre stage here. Carbonic maceration adds another dimension to the washed process, supporting a cup in which floral notes and fruit remain distinct. It is this balance of varietal character and carefully managed fermentation that makes Iridescence such an exciting addition to our selection.

The cup experience

Coffee flower leads the aroma, followed by notes of lychee, tangerine and apricot. Chamomile brings a gentle floral softness, while sugarcane sweetness carries through the cup.

The acidity is refined and lively, with a long, complex finish. Allow the coffee to cool slightly and explore how the balance between fruit, florals and sweetness develops.

Producer and place

Produced by Jamison Savage in Volcán, Chiriquí, Panama, Iridescence is grown at 1,800 metres above sea level.

Jamison’s dedication to varietal-driven coffees is central to why we chose this lot. His approach gives us an opportunity to experience Green Tip Gesha through both its distinctive character and the processing decisions that shape its expression.

Processing and its effect on the cup

The cherries are harvested at peak ripeness, then depulped and placed in sealed tanks with circulating carbon dioxide. Temperature and pH are carefully monitored throughout fermentation.

Following fermentation, the coffee is dried on shaded raised beds, then rested in hermetically sealed bags for 60–90 days before final hulling and sorting.

This controlled approach is intended to develop aromatic complexity while preserving clarity. In Iridescence, we find that expressed through delicate florals, layered fruit and a clean, lingering sweetness.

Double Bloom brewing recipe

This is a suggested starting recipe for Iridescence; it has not yet been validated through a brew test of this release.

Intended expression: clear florals, juicy tangerine and lychee, with rounded sugarcane sweetness.

• Brewer: V60 with a rinsed paper filter

• Coffee: 15 g

• Water: 250 g

• Temperature: 93°C

• Grind: medium-fine

• Target total brew time: 2:45–3:15

Method

1. 0:00 — First bloom: Pour 40 g of water, gently saturating all the grounds.

2. 0:30 — Second bloom: Add another 40 g, bringing the total to 80 g.

3. 1:00 — Main pour: Pour slowly to 170 g, using small, controlled circles.

4. 1:35 — Final pour: Pour to 250 g and allow the coffee to draw down.

Taste as it cools. If the cup feels sharp or thin, try a slightly finer grind. If it tastes dry or loses floral definition, try a slightly coarser grind.

Why these brewing choices suit Iridescence

The two early pours give the coffee time to wet evenly before the main extraction. A moderate starting temperature and gentle pouring aim to balance fruit sweetness with floral definition, keeping agitation low.

The recipe is designed to give Iridescence room to express its delicate aromatics while developing enough sweetness to support its lively acidity. Use flavour as your guide; the target brew time is a reference rather than a rule.

Our recommendation

Choose Iridescence if you enjoy floral, fruit-led coffees with refined acidity and a lingering finish. Brew it with care, let it cool, and take your time with the cup.

Coffee details