Panama | Iris Estate | Jamison Savage | Gesha CM Washed VIVID 2025 | Signature Series

$84.00

In stock

Roast Date Upcoming Roast

Size 160g 80g

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Roast Date	160g	80g
Upcoming Roast

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80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Gesha

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Gesha (or Geisha), originally from Ethiopia, gained fame through Panamanian farms for its outstanding floral and tea-like cup profile. Often described as jasmine, bergamot, and stone fruit in the cup, it commands some of the highest prices in specialty coffee. It has low yields and is challenging to grow but highly sought after for competition and premium markets.

Processing Method: Washed CM

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The CM Washed method combines traditional washed coffee processing with techniques borrowed from the wine industry—specifically, carbonic maceration. In this process, whole coffee cherries are placed into sealed stainless steel tanks filled with carbon dioxide, creating an oxygen-free environment that slows fermentation and allows for unique flavour development. After this controlled fermentation, the cherries are pulped and washed as in a standard washed process. This hybrid method often results in a remarkably clean cup profile with heightened clarity and floral complexity, while still retaining vibrant acidity and structured fruit notes. Expect coffees processed with CM Washed to be both precise and expressive, with a distinctively refined character.

Producer: Jamison Savage, Sasa Sestic, Elvin Siew

Farm: Iris Estate

Region / Area: Volcán

Altitude: 1850–2222 MASL

Harvest Period: December – June 2025

Sourcing Partner: Project Origin

Coffee Storage: Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level: Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss: 11.7%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Jasmine, Yellow Peach, Brown Sugar, Apricot, Medium Body, Low to Medium Acidity, High Sweetness (2025 VIVID lot)

Cupping Score: 90.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

Panama | Iris Estate | Jamison Savage | Gesha CM Washed VIVID 2025 | Signature Series - When is peak flavour?

Light Roast - Roasted on Roest L100 Ultra

View other coffees in our Iris Estate Collection here

About VIVID

Vivid Gesha showcases Iris Estate's mastery of carbonic maceration, where whole cherries ferment briefly in CO2-flushed tanks to create a clean, vibrant cup. The result is an elegant Gesha with bright yellow-fruit notes, refined acidity, and a beautifully balanced finish.

Varietal: Gesha
Process: Carbonic Maceration (CM) Washed
Lot: Vivid

Processing Details

Cherries are harvested perfectly ripe at 20-22º Brix.
Cherries are carefully selected a second time and separated according to sections of the farm.
Whole cherries are placed inside sealed tanks filled with CO2, displacing all oxygen to create a controlled anaerobic environment.
Cherries ferment briefly under regulated temperatures to develop bright yellow-fruit characteristics.
After fermentation, cherries are pulped, thoroughly washed, and spread in thin layers to dry on multi-tiered raised African beds under precise conditions at Iris Estate.
The Iris Estate drying room maintains strict control over temperature, humidity and airflow to optimise flavour and uniformity.
Drying typically takes 20-25 days, reducing moisture content to 10-12%.
Beans are stored in parchment inside GrainPro bags to rest and stabilise before hulling.
Once stabilised, the coffee is hulled and carefully sorted by density, size, shape and colour before being lightly vacuum-sealed for export.

About Iris Estate

Iris Estate is a venture initiated by three exceptionally talented coffee professionals, each driven by a distinct vision for the future of coffee. Their shared belief is that specialty coffee should embody the unique terroir in which the beans are grown, rather than merely reflecting processing techniques. This philosophy guides their quest for the perfect cup.

To showcase this dedication to terroir, producer Jamison Savage has planted a variety of coffee cultivars across the Estate at different elevations, all while preserving the natural landscape and forest. He believes that minimal interference with the ecosystem allows the coffee cherries to fully express the natural flavours and characteristics of their environment.

The three main objectives at Iris Estate are: ensuring the coffees truly represent the land from which they originate, enhancing the sustainability of the farm and the well-being of its workers, and bridging the gap between producers and consumers by transparently sharing the processes of cultivation, harvest and production.

About Jamison Savage

Savage Coffee is a project founded by Jamison Savage in Panama's Boquete region. Jamison has established himself as one of the world's most refined coffee producers, with his farm, Deborah, earning top honours in prestigious coffee competitions globally. His coffees are now in such high demand that they are often pre-booked well before the season begins.

For over a decade Jamison has been perfecting his processing techniques. He was among the first to adapt carbonic maceration from the wine industry to coffee, fermenting cherries in a carbon-dioxide-rich environment to build complexity and heighten fresh fruit and floral notes. His coffees are shade-grown, strictly hard bean, and nurtured in nutrient-rich volcanic soils.

About the Gesha Variety

Gesha (also spelled Geisha) is one of the world's most prized coffee varieties. It traces back to Ethiopian landrace coffees collected in the 1930s - the name derives from Ethiopia's Gori Gesha forest - and reached global fame in Panama in 2005, when a Gesha lot won Best of Panama and shattered price records. It is celebrated for its delicate florals, jasmine aromatics and elegant stone fruit.

Coffee in Panama

Though small in coffee production, Panama is a mighty player in coffee quality. In particular, Panama is famous for producing Gesha lots that have fetched prices exceeding $800 per pound. Today its renown as a producer of rare and sought-after varieties positions Panama as a contender for a new kind of coffee-tourism, with the potential to change the way we produce, purchase, consume and talk about specialty coffee on a global scale.

The high value of Gesha has brought out both the best and the worst in the industry. For established producers who receive excellent prices, that money has often been reinvested in their communities and in renovating their farms to be as environmentally sustainable as possible. Unfortunately, the lure of Gesha's value has also led some to bypass traditional land purchasing agreements and illegally deforest areas of national parks. Even so, the blossoming coffee industry in Panama has demonstrated real potential to raise incomes for a wider spectrum of producers and coffee workers.