Panama · CM, cascara infused, washed

Echo Geisha · Finca Deborah

$344.00 / kg
Shipping calculated at checkout.

Nectar Delight

This experimental processed Geisha is exceptionally floral, elegant and captivating with its peach sweetness and a round apricot mouthfeel, tasting like sweet nectar. It has a medium body with an intense aftertaste, and rightfully bears the name "Echo".

Size 125g
Grind Size

Pickup available at Leuchtfeuer Coffee Roastery

Usually ready in 24 hours

Product information


20g in - 300ml out - 93C - 5 pours (40 g - 80g - 60g - 60g - 60g)

Grind size: Coarse

Total brew time: 02:30 - 3:30min max

Shipping info

Processing time 1-2 working days.

We want you to always be able to enjoy your coffee fresh, so we try to process all orders as quickly as possible.

International shipping rates apply.

Free shipping within Germany via UPS from an order value of 70€ or greater.

Shipping within Germany €5.00

Delivery for orders up to 70€ is via DHL or UPS. The transit times of the logisticians apply.

We offer different shipping options and a tracking service for every order.

If you have any further questions about shipping, please contact us at:

Pick up at the roastery

You are welcome to order your coffee online, pay for it and pick it up at the roastery. Of course you save on shipping costs. The processing time is usually 24 hours. As soon as your order is ready, you will receive an email from us.

Opening hours:

Sat & Sun we are closed.


Our address:

Leuchtfeuer Coffee
Industriestrasse 38b
22880 Wedel

We look forward to havin' ya!

Origin Panama · Volcan
Variety Geisha
Process Carbonic Maceration, Cascara Infused, Washed
Producer Finca Deborah · Jamison Savage
Cupping Score 92
Altitude 1950m
Harvest 2024
Roast Profile Light

About this coffee

The extremely complex ECHO processing begins with the harvesting of perfectly ripe geisha cherries with the values 21-24 on a BRIX scale. Before processing, the coffee cherries are carefully sorted a second time. After selection, the cherries are depulped, whereby the pit is separated from the pulp and only a certain part of the fruit remains on the pit (the bean). A certain amount of cascara (the rind of the coffee cherry) is placed in the tank and mixed with the freshly depulped coffee beans. This mixture is then stored in a closed tank for over 50 hours and is constantly monitored and adjusted if necessary. The PH value, the temperature and the CO2 content are the most important parameters that need to be carefully monitored. The ambient temperature is also strictly monitored and controlled to ensure linearity in processing as well. After the required time in the CO2-infused tanks, the coffee and cascara are removed, rinsed in fresh water to remove any residual pulp, and then placed on a shady African drying bed designed by Jamison. Direct sunlight is avoided here, as the intense UV radiation and heat can cause cracks in the parchment. Temperatures, heat, and humidity are rigorously maintained within established ranges within the drying houses to produce an ideal coffee.

Direct Trade
Quality Focused
Sustainably Cultivated
Direct Trade
Quality Focused
Sustainably Cultivated
Direct Trade
Quality Focused
Sustainably Cultivated


The Farm

Finca Deborah, one of the most celebrated, highest and remote, shade-grownGeisha farms in the world, is shrouded in rain-forest cloud coverage for much of the year. Deborah's soils are volcanic, highly organic, and nutrient rich, ideally suited for extreme elevation coffee production.The extreme elevation and reduced temperature slows the metabolism of the trees, allowing the trees to push more sugars into the cherries during production. Additionally, Deborah has ideal rainfall averaging 2200 mm per year. It is an extraordinary environment for growing any variety of coffee, but here one of the world’s most complicated varieties of coffee, Geisha, not only grows successfully but also thrives. No pesticides or herbicides are used on Jamison’s farms.

Jamison Savage

Jamison's relentless pursuit of perfection has made him a pioneer in coffee production and a global, leading Producer of Fine Coffees. Taking inspiration from the wine industry, he has pushed for different expressions through variety, terroir and advanced fermentation on each of his award winning farms. He was one of the first to successfully develop Carbonic Maceration and Anaerobic processing in coffee, sparking a global coffee processing revolution. At farm level, Jamison combines natural and organic fertilizers along with a special blend of minerals to enhance root, leaf and over-all tree health. Herbicides and pesticides are strictly forbidden. This holistic, sustainable approach to farming, coupled with the latest technological practices, makes him one of the most impressive premium coffee producers in the world, as evidenced by multiple awards and accolades consistently recognizing his avant-garde approach to coffee.