Black & White Coffee Roasters

Finca Deborah - Symmetry

Grown at 1,950 meters in Volcán, Chiriqui, Finca Deborah's Geisha thrives in cloud forest conditions that slow ripening and concentrate sugars. The coffee undergoes 50 hours of carbonic maceration in sealed tanks with temperature and pH monitoring, followed by 25 days of shade-drying on proprietary three-tiered beds. The result is intensely floral with evolving fruit character: hot brings peach, mango, and red raspberry with milk chocolate finish; warm reveals tropical pineapple and floral honey notes; cool deepens into bergamot, green apple, and citrus with wine-like texture. This is producer Jamison Savage's hallmark precision—a coffee that demonstrates how altitude, variety, and meticulous processing create a cup with genuine complexity and refinement.