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As a company, we take great pride in our relationship-coffee model, sourcing directly from farmers who share our commitment to quality and sustainability. This pride extends to the like-minded companies featured in our shops. One such partner is Hugo Tea, which shares our dedication to direct sourcing and ethical practices.
It brings us immense joy to showcase Hugo Tea at our cafes, where their mission and vision seamlessly align with ours. For those seeking an exceptional tea experience, we extend an invitation to explore the diverse range of seasonal loose-leaf teas available in our shops.
"The cafe is recognized for its collaboration with Hugo Tea importers, reflecting a commitment to sustainable and ethical sourcing practices. This approach is consistent with how Corvus sources its coffee, emphasizing direct relationships with producers globally." - Joshua Perry, Chinese Tea 101
A stunning example of the potential of gesha coffees
FST has greater notoriety globally, with only a few US-based roasters carrying them.
Bordering a national park, FST acts as a buffer between protected nature and the rest of Panama.
Gesha coffees have been seen as one of the best coffee varieties since its cultivation in 1931. Originally discovered in the Gori Gesha Forest in Bench Maji, Ethiopia, this incredible variety was shipped to Latin America where it was lost. Fast-forward a few decades to the mid-1990s, gesha trees were found in Panama, where its reputation for wild and intense floral and sweetness truly spread across the coffee world. Finca Santa Teresa was the second farm in the world to carry the rediscovered Gesha trees, some of which still live on the farm to this day. The names of these coffees such as Estribi or Manzana directly refer to the lots on this farm where they are grown. Estribi is available in both washed and natural, while Manzana is only natural.
Nicola and Grant Fleming, the visionary founders of Finca Santa Teresa, have cultivated a truly extraordinary coffee farm in the heart of Panama. Established in 1997, their commitment to excellence extends far beyond producing exceptional coffee beans. At Finca Santa Teresa, they champion the preservation of the lush natural vegetation that graces their nearly 100-hectare estate.
The core of Finca Santa Teresa's uniqueness lies not just in the superior quality of their coffee but also in their unwavering dedication to biodiversity and sustainability. Of the expansive 100 hectares, only 70 are dedicated to coffee cultivation, demonstrating their steadfast commitment to maintaining a delicate equilibrium between pristine natural forest and productive farmland. This dedication to preserving the environment resonates through their lush landscape, adorned with meandering streams and a rich tapestry of diverse flora.
Socials: Follow them on Instagram at @fincasantateresa
Estribi Natural: Exuberant and Spirited cup with Grape Punch, Blue Raspberry Strawberry, and Rose.
Manzana Natural: Captivating and Adventurous cup Green Apple, Lilac, Rose, and Mango
Estribi Washed: Graceful and Ethereal cup with notes of White Tea, Jasmine, Lilac, and Sweet Citrus.
Elkin Guzman is a Vanguard farmer who has elevated himself to the level of a master vintner in coffee. He meticulously watches over exotic varieties as they come to life through refined processes that create the boldest flavors in coffee. His farm, “El Mirador” means “the Lookout,” and Elkin truly embodies this name. He has become THE lookout- the bell weather for what’s coming in coffee - as he perfectly combines the above ground portion of the map - terroir, flora, agronomy- and the underground portion of the map - culture, alchemy, and buried history - together.
This set includes two natural (fruity) coffees that are very interesting varieties - striped bourbon and Catiope - with unique dried fruit and spiced undertones.
Natural Acetic: Punchy marachino cherry and cinnamon candy with cacao nib sweetness.
Natural: Unconventional complexity with dried apricot, black cherry, and black currant.
When looking for coffees to include in our “Exotic” line up, the two things we evaluate are quality (scoring 88 points or higher) and uniqueness (rare varieties, interesting processes, distinctive flavors, or producers who are pushing boundaries.) La Bandida and Betulia have met these standards with flying colors, one because of the interesting processing used and the other because of its unique variety.
La Bandida • Colombia
Andres Guacas has applied wine science to La Bandida through the use of a yeast inoculated anaerobic fermentation. This is a Pink Bourbon variety whose name translates to “Bandit” and is one of the coffees this family has begun to produce with the mindset that commodity can be combated with quality. We are excited to see how they continue to expand aggressively in their production of exotic varieties.
Betulia • Colombia
Villa Betulia is a farm that has been built up by Luis Anibal Caldera slowly and consistently over many years. This particular coffee from him is an extremely rare, spontaneous cross between two exotic varieties; Maragogype & Geisha. Maragogype is known for its exceptionally large size, and Gesha is often considered to be the queen variety due to its unique flavor profile. Luis has used more than just a unique variety with this coffee – he has grown the only Maragogype-Gesha hybrid I've ever come across. This is a really high scoring cup, with super unique flavor profile due to a variety so unique that "unique" is wildly understated.
Geisha has secured its place as the legendary variety that ignited a fire within specialty coffee. It was the first rallying point for those who believe you can never “arrive” at excellence in coffee - the variety that changed our paradigm around what currently defines high end and opened our thinking to imagine what it would continue to become.
Geisha had a long and storied journey before being re-discovered in Panama at the turn of the century. In the mid 1900’s it was taken from the forests of Western Ethiopia near Sudan, the homeland of coffee, distributed as a test variety to farmers in Costa Rica, then slowly made its way to Panama. It slipped into quiet obscurity until it was re-discovered by a dairy farmer in Panama, carefully cultivated, and entered into the 2004 Taste of Panama Competition. It won by a landslide and has received world fame since. This variety has evolved to retain some of the most prized characteristics of the mother tree while also developing new attributes and flavors.
The Gesha Village project, run by Rachel Samuel and her husband Adam Overton, has brought this varietal back to the Bench Maji region of Ethiopia to bring us an insanely sweet and juicy cup. We taste lots of floral notes like Jasmine and Rose as well as distinctive tropical fruit like açaí berry and pomegranate.
The prodigal variety, changed by its travels, has come back to its native soil.
When you relationally source coffee from origin, the potential for repeated excellence grows exponentially. Partnering with innovative producers who can replicate high quality coffee is just as important, if not more so, as finding high scoring coffees. Without a skilled producer, quality is just a byproduct of luck. Intentionally committing to a qualified producer means you’re able to watch them grow and flourish over time.
Evaluating coffee not just solely on taste but also on the character of the person who grew it is what led us to want to partner with Jaime Cartuche. When we were introduced to Jaime Cartuche and his coffee, we quickly realized that he brought years of experience and a bastion of knowledge to his craft. After working as the leader of the cultivation team at the famous Hacienda La Papaya farm and acting as a key player in its success, he purchased his own farm and began growing coffee three years ago. As we tasted his coffee we liked it from an assessment standpoint, but we also knew we specifically wanted to work with Jaime to see him succeed at an even greater level.
Tasting Notes: Energetic notes of papaya and blueberry balance with maple syrup sweetness
When you visit Finca Santa Teresa on the slopes of Volcán Barú, it is evident that something unique is happening here. Not only do they strive to produce great coffee, but they prioritize the preservation of natural vegetation that grows abundantly on their land. This is rare to find, especially when the majority of coffee producers practice deforestation in order to produce as much coffee as possible, regardless of how it impacts the environment.
Aracelly Estribi (pictured center) the long time manager of Finca Santa Teresa, began sending us consistently outstanding samples of Panamanian Geishas, and I couldn’t find another word to describe their flavor other than simply “beautiful.” Although the impact of Biodiversity is nearly impossible to quantify, it is evident that it plays a role in the exceptionally vibrant fruit and floral tasting notes.
As I got to know them, I realized their unwavering dedication to biodiversity and sustainability was more extensive and impressive than I imagined. The farm in its entirety is almost 300 acres, beautifully decorated with lively streams and diverse types of flora. Only 30% of the land is farmed, and the producers have dedicated themselves to maintaining a harmonious balance between natural forest and farm land. Finca Santa Teresa sets a standard for social responsibility by remaining a haven for the toucans, hummingbirds, and quetzels that call this jungle their home. They have also enacted a reforestation program where seeds from their forest are planted in a nursery for eventual replanting, and organic matter from processing is reused as a natural compost and fertilizer. Zorro and Estribi capture the full range of beauty that can only be evident in a farm that prioritizes biodiversity of flora and fauna.
Farm: Finca Deborah
Farmer: Jamison Savage
Variety: Geisha
Location: Volcan, Panama
When we visited Jamison in Panama for the first time in 2019, we planned to meet him in front of a large yellow market and went in to grab some water and snacks while we waited. A few minutes later, we were sitting outside on benches with old men who were occupying their day, smoking small cigars and enjoying one another’s company, when we saw Jamison Savage pull up in a Land Rover. He’s a high energy individual – focused and intense – which is apparent from the first moment you lay eyes on him.
Jamison hails from New York originally, and he worked in finance before deciding to trade in his family’s fast paced lifestyle for one immersed in the jungles of Panama. They moved to Volcan, a rough jungle town on the west side of Volcan Baru. He had invited us to come and taste the fruit of this new place he called home, and we hopped in his truck excitedly. It was a 20 minute drive from the market to his farm, and drove up the side of the volcano that gives this region its name with wide eyes.
We came to a densely forested area with a few rusty, red buildings at the center and knew we had finally arrived at Finca Deborah, Jamison’s farm that only produces competition level coffees. (As a side note, Jamison has a “Savage” line of coffees that he processes and sells from neighboring farms. These are good, but not at the same level as his Finca Deborah coffees. We are calling our Deborah coffees “Savage” because it sounds cool, and Jamison is okay with this.) The equipment he used was very lean, and it was clearly a “quality over quantity” operation. His processing and fermentation experiments were kept in tanks at his personal home, and through combining different inert gasses (aside from just CO2), pressures, PH levels, and extended fermentation times, he had created flavor profiles uniquely his own. When we began tasting these experimental coffees, I experienced “new” like I hadn’t even imagined. It was a moment I always crave in coffee, where not only was the quality level extremely high, but the flavor profiles were unlike anything I had tasted to that point.
Jamison brought the energy of New York to Panamanian coffee and blended it perfectly with the slow pace of Mother Nature
to become one of, if not the, foremost producer of experimental Carbonic Maceration Geishas in the world. Finca Deborah doesn’t produce a lot of coffee, and most of what is produced goes to Asia and Australia. It’s a privilege for us to be one of two roasters in the states, the other being George Howell, who are working directly with Jamison to bring you THE SAVAGES.
If you were lucky enough to get some of this extremely limited launch, you'll experience coffee that bends the very definition of the word. With these grand cru geishas from Finca Deborah, you'll gain a new perspective on where innovative processing from the wine industry is meeting up with the most highly prized varieties in the world to become a rapidly emerging new high end of specialty coffee.
The coffees we’ve purchased are:
Nirvana Geisha • Natural Nitrogen Macerated Geisha: A carbonic Maceration-like process where the CO2 is swapped out for Nitrogen (Nitrogen Macerated) before the coffee is dried as a natural. This flavor profile has a unique combination of winey, black currant flavors and tropical florals and fruit - like a sangria with fresh pineapple and starfruit.
Dose: 20g | Grind slightly finer than usual | Continuous pour
Symbiosis • Anaerobic Natural Geisha: This is a new process to us this year and is Jamison’s low pressure Anaerobic Natural Geisha. It’s bringing a beautiful smoothness to Jamisons’ usually intense profiles, and we are getting syrah grape, plum, general purple fruit, and tropical notes.
Dose: 22g | Grind similar to Nirvana | Pulsated pour
Launching 8/6
Afterglow • Natural Geisha: This is Jamison’s “classic” profile Natural Panamanian Geisha. He dries it in very thick layers with lots of turning on the beds for an enhanced fruit punch-like flavor profile. plum, strawberry, fruit punch and floral.
Illumination • Carbonic Washed Geisha: This coffee highlights the profile of a well crafted Carbonic Maceration coffee. It’s pulped, then placed in CO2 under pressure to create a pre-fermentation environment before being dried as a washed coffee without fruit. We always get yellow tropical fruit flavors, like mango and pineapple, as well as a lot of florals.
