This set contains three carbonic maceration Geshas from Panama: 

Deborah Gesha | Washed Carbonic Maceration | Finca Deborah

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

Iris Gesha | Washed Carbonic Maceration | Savage Farms

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

Hefe Gesha | Washed Carbonic Maceration | Don Eduardo

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

Recommended Brew Method

These coffees come from some of the most renowned Panamanian Gesha farms, grown at extreme altitudes that produce dense, complex beans. While this density is a hallmark of quality, it often leads to slower, less efficient brews, especially when using standard V60 filters.

To bring out the clarity and nuance these coffees are known for, we recommend using Sibarist FAST 02 filters. With faster flow rates and lower retention, they enable finer grind settings and higher extraction, preserving delicate flavors without muddling the cup.

Our brew guides for this set were developed specifically with these filters, so you’ll get the most expressive and transparent results using them.

Carbonic Maceration: Fermentation as Craft

Introduced 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.