Finca Deborah Nirvana is a bold, fruit-driven gesha from the highlands of Volcán, Panama. Grown at over 1900 metres in untouched volcanic soil and old-growth forest, this coffee reflects the vision of Jamison Savage, a producer dedicated to crafting some of the world’s finest Geshas. His relentless pursuit of quality has made Finca Deborah a regular fixture on the global coffee stage, with coffees that continue to push the boundaries of flavour and innovation.

Nirvana undergoes a meticulous nitrogen anaerobic natural process, beginning with handpicked cherries at peak ripeness. The cherries ferment in sealed tanks, periodically flushed with nitrogen to create a pure anaerobic environment. After 50 hours, they are carefully dried on raised beds for at least 20 days, preserving the coffee’s dynamic character. The result is a vibrant and complex cup with notes of grape, raspberry, and peach.

This coffee has already earned international recognition, securing second place at the Australian Barista Championship in the hands of Jack Simpson. Jamison’s commitment to precision and sustainability extends beyond Finca Deborah to his latest project, Iris Estate, which is poised to make its own mark on the world. With Nirvana, you’re experiencing a coffee that embodies expertise, innovation, and an unwavering dedication to excellence.