Jamison Savage, the owner and producer behind Finca Deborah, consistently produces some of the worlds most sought after coffees. Originally gaining industry popularity in 2016 when their washed Geisha was used to win the World Barista Championship, Jamison's coffees have been used in multiple WBC and WBrC championships. Jamison uses proprietary processing techniques, including the infamous Carbonic Maceration, to produce flavour profiles that are unique and delicious. You can expect clean, fruit forward cup profiles from Finca Deborah.
Symbiosis is Jamison's classic anaerobic natural process whereby cherries are paced in sealed tanks and left to ferment in a low oxygen environment. No external gas is added during this stage. Cherries are then removed from the tanks, washed and dried for around 25 days. Symbiosis is a little funkier and bolder than the CM and other experimental coffees from Jamison. Expect a fruit forward cup with notes of red fruit, purple fruit and a brown sugar-like sweetness.