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This set highlights three of Panama’s most visionary producers, exploring how washed carbonic maceration can shape and elevate terroir. All three coffees showcase the intersection of process and place, where fermentation enhances natural clarity rather than overwhelms. Together, they demonstrate how thoughtful innovation can bring definition and depth to origin.
Deborah: From Jamison Savage’s flagship farm, this coffee is shaped by altitude, dense forest cover, and deep-rooted trees.
Iris: The highest farm in Panama, high altitude and cool air slow ripening, building clarity through carbonic maceration.
Hefe: Grows in Boquete’s humid, lower-elevation climate, where high rainfall and careful fermentation produce balance and aromatic complexity.
**We recommend the Sibarist Fast 02 Filters for these dense, high-altitude coffees and used to develop our brew guides for optimal clarity and expression.
$130.00
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This set contains three carbonic maceration Geshas from Panama:
From Jamison Savage’s flagship farm, Deborah is grown at high elevation under dense forest canopy. The mature trees and cool climate slow ripening, while carbonic maceration refines the profile with structure and lift. This coffee represents years of careful innovation, offering a benchmark for washed Gesha processed with clarity and restraint.
Tasting notes: White grape, jasmine, yellow fruit
Grown above 2,000 meters and managed by the Savage team, Iris is a younger farm planted for expression and energy. The extreme elevation drives bright acidity, while carbonic maceration sharpens that vibrancy. Defined by altitude and intention, Iris captures a vivid, lifted take on washed Gesha that balances power with clarity.
Tasting notes: Strawberry, apricot, crisp acidity
Produced by Don Eduardo in Boquete, Hefe reflects tradition shaped by innovation. Grown at high elevation and processed with carbonic maceration, it’s a study in balance and elegance. Years of cultivation experience guide every step, creating a coffee that bridges bright structure with floral lift and soft sweetness.
Tasting notes: Mango, pineapple, honeysuckle
Dialing this set is straightforward as all three coffees tasted excellent at the same dose and same grind sizes. Due to the fermentation and elevation of these three coffees, we recommend using traditional Hario V60 Filters over the Sybarist Fast Filters. These coffees brewed too quickly on the Sybarist Fast Filters and their profiles shined on the slower brew times of traditional hario filter
Our brew guides for this set were developed specifically with these filters, so you’ll get the most expressive and transparent results using them.
Buy NowIntroduced to specialty coffee in 2015, carbonic maceration was adapted from winemaking to explore how controlled fermentation could shape flavor. In this process, whole coffee cherries are sealed in tanks flushed with carbon dioxide. Because the skin remains intact, fermentation begins internally through enzymatic reactions, encouraging the development of acidity, florality, and structure.
Jamison Savage has been a leading voice in refining this method at origin, applying it across his farms to highlight terroir and consistency at high elevations. The technique demands precision where producers must closely monitor temperature, pressure, and duration to avoid defects or instability.
Carbonic maceration also requires substantial investment in sealed tanks, CO₂ systems, and skilled processing teams. For producers who execute it well, however, it opens access to premium markets and raises the value of their coffees through cup differentiation and quality. As more farms invest in controlled fermentation environments, carbonic maceration is evolving into a core tool for flavor design and process innovation in specialty coffee.
