Panama · Natural yeast processed

Horizon Geisha · Finca Deborah

$58.00 Sold out
$464.00 / kg
Shipping calculated at checkout.

Luxury Vibe

This exclusive coffee, with its delicate champagne-like acidity, offers a truly unique sense of luxury. It is incredibly layered and complex, offering an intense mouthfeel and sweet, dark fruit notes. As it cools, it unfolds vibrant floral aromas and delicate hints of jasmine, adding an elegant dimension to the flavor.

Size 125g
Grind Size

Pickup currently unavailable at Leuchtfeuer Coffee Roastery

Product information


20g in - 300ml out - 93C - 5 pours (60g per pour)

Total brew time: 3:30min

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.

The opening hours are:

Monday I Tuesday I Thursday I Friday: 10 a.m. to 6.30 p.m

Wednesda: 10am - 4:30pm
Sat & Sun we are closed.


Our address:

Leuchtfeuer Coffee
Industriestrasse 38b
22880 Wedel

We look forward to havin' ya!

Origin Panama · Volcàn
Variety Geisha
Process Natural yeast processing
Producer Jamison Savage
Farm Finca Deborah
Cupping Points 92,5
Altitude 1950m
Harvest 2023
Roast Profile Light

About this Coffee

Horizon has undergone a hybrid process. It began with the harvest of perfectly ripe Panama Geisha cherries, scoring 21-24 on the BRIX meter. These cherries were twice sorted and selected before being placed in hermetically sealed stainless steel tanks. A yeast inoculation strain was added.
The cherries were immersed in this yeast bath for over 100 hours. This allowed the yeast to consume a significant portion of the fruit in the cherries, creating high fruity and floral notes that were then absorbed by the coffee seeds. In the cup, these would be expressed in the form of enhanced aromatics, a pleasantly elevated acidity, and a more noticeable body.
The cherries were constantly monitored and cataloged for both PH and temperature levels throughout this yeast-inoculated, extended fermentation period. The Finca Deborah team adhered to strict parameters to ensure that the process would only preserve and enhance the inherent sensory characteristics of the meticulously grown and harvested Panama Geisha, and in no way allow it to acquire any unwanted notes or "off" flavors.
The cherries were removed and transferred to shaded, three-tiered African raised beds designed by Jamison himself after the required time in the yeast bath inside the sealed tanks. The temperature and humidity were controlled within the shaded drying areas, also known as dry houses, where these metrics were carefully maintained within specific parameters. The cherries were also consistently rotated throughout the day to dry evenly, prevent unwanted microbial activity, and encourage only the desired flavors to develop.
The cherries spent approximately 12 days on the drying beds before reaching the proper moisture level of approximately 11%. To protect the quality that had been painstakingly created, they were then bagged in Grain-Pro and stored under optimal conditions of cool and stable temperatures for a reposo or seasoning process that is critical to Jamison's stringent end-to-end QC protocol.
In the reposo, the moisture content of the coffee was stabilized while it continued to absorb more of the flavor from its parchment, before it was peeled and further sorted by size, density, and color, and finally shipped to us.

Direct Traded
Quality Focused
Sustainably Cultivated
Direct Traded
Quality Focused
Sustainably Cultivated
Direct Traded
Quality Focused
Sustainably Cultivated


The Farm

Since establishing his first farm, the acclaimed Finca Deborah, in the early 2000's, Jamison has been a role model for biodynamic farming practices. Since 2016, he has been at the forefront of intentional, science-based, alternative processing approaches with podium-winning results. Jamison Savage of Finca Deborah, Iris Estate and Savage Coffees is known throughout the specialty coffee world for his pioneering methods. Using advanced processing techniques and farming practices that respect nature, Jamison brings out the best of a coffee's naturally occurring sensory nuances on the palate. It is for this reason that he has long been widely known, greatly admired and deeply respected by the earliest aficionados of specialty coffee, but most of all by the highest level coffee competitors and aficionados of coffee competitions. Finca Deborah's mission is to cultivate, process, and deliver only the highest quality coffee available anywhere in the world. Located at an elevation of 1900+ meters and nestled deep in the mountains of Volcan, Finca Deborah is often shrouded in dense cloud coverage for most of the year. The plantation boasts a beautiful, natural environment where rare species of plants and animals thrive, and where Geisha coffee grows to its full potential under the protection of the lush rainforest canopy. Carefully monitoring the harvesting process is one of the most critical steps in a long list of quality control requirements. By hand-picking only the ripest cherries and processing those that meet our exacting standards, they can ensure that Finca Deborah Geisha stands as one of the world's best Geisha coffees.