Black & White Coffee Roasters

Finca Deborah - Symbiosis

Finca Deborah sits at 1900 meters in Volcán, Chiriqui, where cool nights and cloud forest humidity slow cherry maturation and concentrate sugars. The coffee undergoes 100 hours of hermetically sealed anaerobic fermentation, then dries on custom three-tier African beds for 20 days. The result is a shapeshifter: hot and florally complex with raspberry, mango, and passion fruit; as it cools, acidity brightens and hibiscus florality dominates, balanced by underlying sweetness. Producer Jamison Savage's commitment to ecosystem stewardship—solar power, pesticide-free farming, handpicking—pairs with his competitive track record: three World Barista Championship winners used his coffees last year. This is advanced fermentation technique meeting terroir mastery.