Jamison Savage, the producer behind Savage Coffees, consistently produces some of the worlds most sought after coffees. Savage Coffees source coffee cherry from high altitude farmers in the Chiriqui region. The coffees produced are blends from various farms, combined and processed in ways that allow for consistency in sensory profile year after year. Jamison uses proprietary processing techniques, including the infamous Carbonic Maceration, to produce flavour profiles that are unique and delicious. You can expect bold, fruit forward cup profiles from Savage Coffees.
Essence is Jamison's trademark Carbonic Maceration Natural applied to the Caturra variety. Caturra cherries are sourced from farms in the surrounding Volcan and Boquete region. Once sorted, cherries are placed inside tanks, sealed and periodically flooded with carbon dioxide gas, creating a stable anaerobic environment. Once the pH drops close to 4.5, cherries are removed, washed and dried for around 20-25 days. As Essence is a single varietal but from a blend of different farms, it has a nuanced complexity, boasting exotic and purple fruit notes. Expect dark purple and tropical fruits, paired with a lively acidity in the cup.