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The Father Tortoise Tasting Set features three competition-level Geshas, sourced entirely from Jamison Savage. Inspired by fermentation techniques long used in wine, each coffee represents a distinct stage in the evolution of anaerobic processing. Together, they show how this method has developed into a precise and expressive craft, progressing from foundational stability to advanced microbial control that continues to shape modern coffee.
**We recommend the Sibarist Fast 02 Filters for these dense, high-altitude coffees and used to develop our brew guides for optimal clarity and expression.
Brewing tips: HERE
$145.00
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This set contains three 100g of anaerobic Geshas from Panama:
Nirvana Gesha | Nitrogen Macerated Natural | Finca Deborah
Fermented in a sealed, nitrogen-flushed tank, Nirvana reflects the most stable expression of anaerobic processing. The absence of oxygen allows flavor to develop cleanly and precisely. Grown at Finca Deborah, it showcases Jamison Savage’s focus on control, balance, and clarity.
Tasting notes: Starfruit, Kiwi, Merlot Grape
Elipse Gesha | Hybrid Nitrogen Anaerobic | Finca Deborah
Elipse bridges natural and washed processing, combining open-air drying with a washed finish inside a nitrogen-flushed tank. This hybrid design creates contrast and clarity, highlighting the transition between tradition and innovation. Grown at Finca Deborah under Jamison Savage’s guidance.
Tasting Notes: Bergamot, Cherry, Mandarin
Symbiosis Gesha | Extended Anaerobic Natural | Finca Deborah
Symbiosis undergoes one of the longest fermentations in our lineup, carefully monitored at Finca Deborah. Extended time and microbial activity build depth without overwhelming structure. This coffee reflects the edge of fermentation, where timing and risk create tropical complexity.
Tasting Notes: Pineapple, Yellow Plum, Rainier Cherry
These coffees come from some of the most renowned Panamanian Gesha farms, grown at extreme altitudes that produce dense, complex beans. While this density is a hallmark of quality, it often leads to slower, less efficient brews, especially when using standard V60 filters.
To bring out the clarity and nuance these coffees are known for, we recommend using Sibarist FAST 02 filters. With faster flow rates and lower retention, they enable finer grind settings and higher extraction, preserving delicate flavors without muddling the cup.
Our brew guides for this set were developed specifically with these filters, so you’ll get the most expressive and transparent results using them.
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In anaerobic processing, whole cherries are sealed in oxygen-free tanks, allowing fermentation to unfold without outside interference. This method, inspired by controlled fermentation in winemaking, gives producers the ability to guide microbial activity with precision. At Finca Deborah, anaerobic techniques are shaped by variables like temperature, time, and cherry condition. The result is a spectrum of profiles that highlight clarity, depth, and structure. Rather than masking terroir, this process enhances it, creating space for both subtlety and complexity to emerge through deliberate design.
