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.
Parabolic is a Carbonic Maceration Natural. During this process, cherries are placed in tanks and sealed. Carbon dioxide gas is then flooded into the tanks to remove oxygen, creating an anaerobic environment for fermentation. Cherries are then removed, rinsed and dried for around 25 days. The Geisha cherries that make up Parabolic are not from a single farm, but instead sourced from many farmers in the Volcan and Boquete regions. Expect a complex and bold cup profile with high quality yellow, orange and red fruits.