Panama can be so much more than just a synonym for Geisha. This Caturra from the Paris-based roastery Tanat Coffee and producer Jamison Savage showcases its sweeter, fuller, and more mellow side. The first notes to emerge in the cup are milk chocolate, followed by juicy red plums and a subtle nuttiness reminiscent of hazelnuts. The result is a beautifully balanced coffee with medium acidity, a silky body, and a pleasantly long, sweet aftertaste. Tanat roasts it for espresso, where its chocolatey-fruity character really shines.
Behind this coffee is Jamison Savage, one of Panama’s most renowned producers today. His name is closely associated with Finca Deborah in the high-altitude Volcán region, which he began developing in 2008. Savage has long worked with the Caturra, Catuai, Bourbon, and Geisha varieties, and in addition to traditional methods, he also experiments with various types of fermentation. In this lot, Caturra takes center stage; the harvest is from 2026, and Tanat rates the coffee at 88 points. It serves as a reminder that even beyond Panama’s famous Geisha coffees, there are coffees with distinctive character and excellent clarity.
The coffee was processed using the washed method, which was chosen for this lot primarily to highlight the precision and clarity of the flavors. The goal was to let the character of the Caturra itself shine through while preserving its fruity notes. The result is not a wild fermentation profile, but a clear and balanced cup in which the sweetness of milk chocolate naturally blends with the freshness of red plums and a delicate nutty finish.
- Producer: Jamison Savage
- Harvest: 2026