Panama | Iris Estate | Jamison Savage | Gesha Nitrogen Natural ODYSSEY 2025 | Signature Series

$88.00

In stock

Roast Date Upcoming Roast January 21

Size 160g 80g

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Roast Date	160g	80g
Upcoming Roast
January 21

Roasting on …

Your entire order will ship together once your coffee is roasted.

Pickup availability

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: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

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.

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: Blueberries, Peach, Toffee, Rosewater, Long, Sweet, Clean (2025 ODYSSEY 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

Panama | Iris Estate | Jamison Savage | Gesha Nitrogen Natural ODYSSEY 2025 | Signature Series - When is peak flavour?

Medium Roast - Roasted on Roest L100 Ultra

View other coffees in our Iris Estate Collection here

About ODYSSEY

Odyssey Gesha represents the next step in Iris Estate's nitrogen-flushed fermentation program. Unwashed whole cherries are fermented in sealed nitrogen-filled tanks for 4 to 6 days before undergoing precise, multi-tiered drying. The result is a cup of remarkable clarity, elegance and texture - a refined expression of Gesha that highlights the harmony between time, environment and meticulous craftsmanship.

Varietal: Gesha
Process: Nitrogen Natural
Lot: Odyssey

Processing Details

Cherries are harvested perfectly ripe at 20-22º Brix.
Cherries are carefully selected a second time and remain unwashed to retain the natural yeasts and fungi from the Iris Estate environment, which contribute to the coffee's expression of terroir.
Whole cherries are placed inside sealed tanks filled with nitrogen. The tanks are flushed with nitrogen daily, resulting in greater clarity and purity in the cup profile.
Cherries ferment for an extended period of 4-6 days under controlled temperatures.
After fermentation, cherries are dried on a multi-tiered raised African bed system. They begin on the highest tier to reduce moisture content, then move down each layer to slow the drying process, enhancing sweetness and clarity in the final cup.
Cherries finish drying on the bottom tier once moisture content is reduced to 10-12%.
The Iris Estate drying room precisely regulates temperature, heat, humidity and airflow to ensure optimal flavour development.
Drying typically takes 25-30 days.
Beans are stored within their dried cherry pods in GrainPro bags to absorb more flavour from the fruit and stabilise moisture levels.
Once stabilised, the coffee is hulled and 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.