Free U.S. Shipping on Orders Over $40
*Next Set to ship week of November 20th.
Anything ordered with this will be delayed and shipped alongside it then.
Discover the Whiskey Jack Tasting Set, a limited release featuring three competition-level Geshas from renowned producer Jamison Savage. Each coffee represents a pioneering step in anaerobic fermentation, from the precision of yeast-inoculated processing to the complexity of extended fermentation and the refinement of carbonic maceration. This curated trio offers a rare look into how advanced processing shapes clarity, depth, and expressive character—showcasing the evolution of fermentation as both science and craft.
Each coffee reflects a key stage in fermentation innovation:
• Interstellar, driven by early-stage microbial control through yeast inoculation
• Enigma, shaped by long, carefully monitored anaerobic fermentation
• Symmetry, refined through carbonic maceration at Finca Deborah
$145.00
| /
This set features three anaerobic Geshas from Panama:
Interstellar Gesha | Yeast-Inoculated Anaerobic | Finca Deborah
Using a coffee-specific yeast developed for fermentation, Interstellar introduces microbial control early in the process. Guided from the start, it expresses both vivid fruit and graceful structure.
Tasting notes: Strawberry yogurt, raspberry, cherry compote
Enigma Gesha | Extended Anaerobic | Finca Deborah
Crafted through carefully monitored, long-duration fermentation, Enigma explores the outer edge of complexity. Balanced with restraint, it delivers deep structure while avoiding the instability of over-fermentation.
Tasting notes: Mango, golden kiwi, papaya
Symmetry Gesha | Carbonic Maceration | Finca Deborah
Symmetry reflects the refinement of carbonic maceration at Finca Deborah, where stable, high-elevation conditions and mature trees allow for controlled fermentation. The result is clarity with layered sweetness and depth.
Tasting notes: Mango, dried plum, red wine
In carbonic maceration, whole coffee cherries are sealed in stainless steel tanks and flushed with carbon dioxide to displace oxygen. This creates a low-oxygen, high-pressure environment where fermentation unfolds slowly and evenly from the inside out. Originally adapted from winemaking, the method allows producers to guide flavor development with extraordinary control. Depending on variables like time, temperature, and variety, it can highlight clarity, structure, or fruit-forward intensity. When executed with precision, carbonic maceration transforms fermentation into a tool for creative expression.
