NEXT ROAST: TUE JUL 23 w/ CUT-OFF: MON JUL 22 @ 11PM CST

Flat $4.99 shipping fee within Continental USA. 

Information:

Producer: Jamison Savage

Region: Volcán, Chiriquí

Country: Panama

Elevation: 1,800 masl

Process: Natural carbonic maceration in whole cherries, then washed

Variety: Geisha, green tip

Price Transparency: 

Direct trade with Jamison Savage

Harvest: 2024

Amount of green sourced: 88 pounds

Contract price (including transport & custom fees) : $63.80/lb

Savage Coffees – Spectrum

$41.50

Only 100 available this batch, don’t miss out! 

Spectrum – Filter Competition Roast

Spectrum is a natural carbonic maceration Geisha with floral scents, high sweetness, and notes of cranberry, nectarine, and red grape, finishing like fine wine.

In the bag

Cup Notes: Cranberry, Nectarine, Red Grapes

Your coffee will be shipped and roasted in accordance with our publicly posted roast schedule.

You may receive rested coffee that has been resting for a maximum of 2 weeks. If you prefer an un-rested bag, please include a note with your order.

Recommended Brewing:

Filter: 15:210g, 86c water, 2:30 target brew time, low agitation

Time @ 0:00: 70g & 3 swirls

Time @ 0:30: 140g

Time @ 1:30: 210g

Espresso: Tread on brave espresso head

Water: Lotus Water – Bright & Juicy. 70 hardness/20 buffer

  • Use code “beancoffeelab10” for 10% off your order

Recommended drinking range:

0-7 days – fully muted sweetness, acidity, and clarity

1-5 weeks – slight increase in body and intensity

6-10 weeks – increase in intensity and complexity

10-16 weeks – increase in balance, potential reduction in sweetness

Processing:

Spectrum benefits from a meticulously controlled post-harvest treatment, developed by Jamison Savage. After harvesting, the whole coffee cherries are placed in closed tanks where carbon dioxide circulates, replacing oxygen to better control the fermentation environment. This initial stage lasts around 100 hours, with careful monitoring of temperature and pH to prevent undesirable aromas.

Once fermentation is complete, the cherries are washed, removing the skin and pulp entirely. The washed coffee then undergoes a gentle, three-stage drying process designed by Jamison Savage. This system ensures even drying in the shade to protect the beans from direct sunlight and excessive heat, with constant agitation to maintain consistency.

After approximately 10 days, when the coffee reaches a residual moisture content of 11%, it is placed in hermetically sealed bags and stored at a cool, stable temperature for several weeks. This resting period allows the moisture content to even out and the aromas to fully develop.

Finally, the parchment coffee is hulled and sorted by size, density, and color before being shipped. The result is Spectrum, a coffee with lovely floral scents, high sweetness, and notes of cranberry, nectarine, and red grape. The fluid texture combined with high acidity produces a finish reminiscent of fine Burgundy white wines.

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