AFTERGLOW is a classic natural geisha, meticulously harvested and slow-dried for more than 20+ days on the three-tiered, raised African bed system. (From Savage Coffee)

The Echo process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of cascara, or the skin of the coffee cherry, is added into the tank and mixed within the freshly pulped coffee. he pulped coffee is tanked for an extended period exceeding 50 hours and is constantly monitored and data cataloged. PH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in the processing as well. After the required time inside the CO2 infused tanks, the coffee and cascara is removed, rinsed in fresh water to remove any residual fruit, then placed on a shaded, raised, African bed system designed by Jamison. direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are maintained within certain parameters. When the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. (From Substance Café)

Elipse begins with selective harvesting—only the ripest geisha cherries, grown at over 1,900 masl. are handpicked with precision to ensure optimal sugar development. The cherries then undergo nitrogen maceration fermentation, where whole cherries are sealed in a stainless-steel tank and oxygen is displaced by nitrogen, creating a low-oxygen, low-pressure environment that slows microbial activity, intensifies florality, and preserves fruit character without over-fermentation. Following this, the coffee undergoes depulping and washed finish—after the extended nitrogen fermentation, cherries are depulped and washed, resulting in a clean and structured cup with the vibrant acidity and elegant finish of a washed geisha, while retaining much of the fruit complexity and aromatics of a natural. The process concludes with slow drying on raised beds under shaded conditions to preserve delicate flavor compounds and enhance longevity. (From Savage Coffee)

Enigma is an extended duration, carbonic macerated, natural process that reflects years of Jamison’s meticulous experimentation. Only perfectly ripe Geisha cherries reading 21–24 BRIX are selected and double-sorted before being placed into hermetically sealed tanks for over 100 hours. Throughout fermentation, temperature and pH are closely monitored to ensure precision, while periodic CO₂ infusions maintain a clean anaerobic environment. This allows the cherries to gently macerate, enhancing fruit and floral absorption. After fermentation, the coffee is dried on a custom three-tiered African bed system, mostly in shade, over approximately 25 days. Controlled airflow and agitation ensure even drying to 11% moisture. The coffee then enters a 60-day reposo period in cool storage, allowing flavor stabilization and moisture equilibrium. (From Pull&Pour Coffee)

Horizon undergoes a yeast-inoculated natural process with a washed finish, beginning with Selective Harvesting—only the ripest Geisha cherries are hand-selected at peak maturity to ensure optimal sugar content and flavor potential. In the Yeast-Inoculated Fermentation stage, whole cherries are placed in hermetically sealed tanks where a carefully selected yeast strain is introduced, enhancing complexity by developing vibrant fruit tones, floral aromatics, and refined acidity. Following fermentation, the Washing Process sets Horizon apart from traditional naturals: the cherries are depulped and washed, resulting in a cleaner, more structured cup while preserving fruit intensity. The process concludes with Drying, where beans are slow-dried on shaded, three-tiered African raised beds to preserve delicate flavors and ensure long-term stability. (From Savage Coffee)

ILLUMINATION starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. Cherries are then carefully selected for a second time before processing. The pulped coffee is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. After the required time inside the CO2 infused tanks the coffee is removed, then placed on shaded, raised, African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained. (From Substance Café)

The Interstellar begins with the harvest of perfectly ripe Geisha coffee cherries and a careful selection. To achieve this, a single plant is harvested up to 8 times. The cherries are then placed in so-called "juices", which are created completely naturally during fermentation in the fermentation tanks. The coffee is then stoned and slowly dried in the shade for up to 30 days, with constant temperature control to capture every possible nuance of flavor. This creates a highly complex, sweet, juicy and differentiated character that simply remains unforgettable.. (From Leuchtfeuer Coffee)

SYMMETRY begins with the harvest of perfectly ripe Gesha cherries measuring 21–24 on the BRIX meter, followed by a second round of careful selection. The cherries are then placed in hermetically sealed tanks for over 50 hours, where temperature and pH are closely monitored to ensure optimal fermentation conditions. During this period, CO₂ is periodically infused to purge the tank atmosphere, maintaining a clean, anaerobic environment. After fermentation, the coffee is transferred to a custom, three-tiered African raised bed system designed by Jamison Savage. The majority of drying occurs in shaded conditions, with slow, controlled drying that allows the grain to absorb vibrant fruit notes while maintaining consistent humidity. Temperature and airflow are tightly managed, and the coffee is regularly agitated to ensure uniform drying. After approximately 25 days, the coffee reaches 11% moisture, is packed in grain-pro bags, and stored in a cool, stable bodega for up to 60 days to stabilize and enhance flavor. (From Substance Café)

VIVID begins with the harvest of perfectly ripe Geisha cherries, reading 21–24 on the BRIX meter, followed by a meticulous second selection. The cherries are then placed into hermetically sealed tanks for over 50 hours, where pH, temperature, and CO2 levels are continuously monitored and cataloged. Ambient conditions are tightly controlled, and CO2 is periodically infused to ensure a clean, stable fermentation environment. After the controlled fermentation, the cherries are milled, de-fruited, and rinsed in fresh water before being transferred to a shaded, three-tiered African raised bed system designed by Jamison Savage. Direct sunlight is avoided to prevent parchment cracking and oxidation, with all drying parameters—temperature, humidity, and airflow—carefully managed. Once dried to approximately 11% moisture, the coffee is packed in grain-pro bags and stored in a cool, stable bodega for reposo. (From Substance Café)