Robert Jameison
| Farm: | Jameison Farm |
| Country: | Panama |
| Region: | Boquete |
| Elevation: | 1.500 M.A.S.L. |
| Varietals: | Pacamara, Catuai |
THE PRODUCER
Meet Robert Jameison, an 81-year-old coffee aficionado who's making waves in Panama's coffee industry. With a twinkle in his eye, Robert strides through the verdant hills of his farm in Boquete, a region in Chiriquí, Panama. Located at a lofty altitude of 1,500 meters, the farm is a thriving sanctuary of 15,000 coffee trees, spread across 3.5 hectares of land.
Why did Robert venture into coffee farming, you ask? After retiring, he was eager to channel his newfound freedom into something rewarding. For the last 10 years, Robert has been nurturing this farm as a passion project and a source of supplemental income.
A look around Robert's farm reveals two types of coffee trees: 90% are Catuai trees, averaging five years of age, and 10% are younger Pacamara trees, averaging three years. They aren't just standing there, looking pretty! They're subject to rigorous scientific attention. Robert conducts soil and foliar studies to understand exactly what his trees need to produce the best coffee beans. It's like he's a detective, but for coffee!
But wait, even coffee heroes face challenges. The low coffee prices and high standards for bean quality have been pressing issues for Robert in recent years. Selling top-quality coffee at competitive prices? Now that's a tough nut to crack.
Oh, and let's not forget about the weather! Boquete's hot summers pose a particular challenge for Robert, especially when it comes to water scarcity. With rising costs of farming inputs, it's like a high-stakes game every season. But does that deter Robert? Absolutely not! He navigates these obstacles with the wisdom that only comes from years of experience.
One might wonder how Robert contributes to Panama's larger coffee scene. Well, it's all about quality for him. He takes pride in cultivating coffee beans that meet, if not exceed, the quality standards demanded by the industry. Although he hasn't yet participated in any local coffee quality contests, he is no less dedicated to the cause.
And yes, coffee has made a lasting impact on Robert's life. He's amazed by how much one can learn about the different flavors and qualities of coffee. Each sip offers a lesson, and Robert is an eager student.
So here he is, Robert Jameison, standing amidst his coffee trees in Boquete, Panama. Every coffee bean that leaves his farm is a testament to his resilience, curiosity, and relentless pursuit of quality. In a way, each bean is also a tiny capsule of knowledge, picked from the classrooms of his farm. Isn't that something worth raising a cup to? Cheers to Robert and his lifelong journey with coffee!
OUR PROCESSES
Chilled Cherry
The perfect addition to any coffee lover’s collection. Our first variant is the one you already know, using the natural process. After leaving the tanks, the coffee is dried with its cherry intact. This creates a sweet and fruity taste that’s perfect for those who prefer a lighter, more refreshing coffee. Our wet mill is located in Dolega, a district of Chiriquí, where temperatures range between 20° to 35° Celsius. For this reason, our expert craftsmen created a process where we could extend the fermentation period without damaging the embryo and avoiding alcoholic notes. The tanks are lined with jackets that enable the flow of cool water, so the cherries are kept at a stable, cool temperature.
Chilled Cherry Washed
Our second and new variant is Chilled Cherry Washed, starting the process with fully ripe natural cherries. After leaving the tanks, the coffee is depulped and then dried. We add inoculants and yeast during the drying process to achieve sweeter profiles. This results in a rich and complex flavor that’s perfect for those who prefer a stronger, fuller, and creamier-bodied coffee with citric-tartaric acidity. So, whether you’re a fan of light and fruity or rich and complex, Chilled Cherry has something for everyone.
Splash Cheery
The coffee that’s been crafted with the utmost care and attention to detail. Splash is made using a unique process of fermentation, resulting in a truly unique taste that’s perfect for coffee lovers. Using only the finest cherries, Splash undergoes a depulping and goes through a short aerobic fermentation process of just 24 to 48 hours, ensuring that the coffee retains its natural flavor and aroma. And that’s not all - our expert craftsmen also add a special blend of lactic acid bacteria to further enhance the richness and complexity of the coffee. The result is a profile where we aim to highlight the terroir of Panama’s volcanic soil as well as the characteristics of the Geisha and Catuai varieties. If you are more into the classic and elegant profile, give it a try and discover the traditional flavors of Panama.
Intrinsic Cherry
The coffee that’s taking the industry by storm! Our expert craftsmen have spent years perfecting the art of coffee-making, and the result is a coffee that’s unlike any other. Intrinsic Cherry is a natural coffee that undergoes a short fermentation process. After floating the cherries and quality analysis, the coffee is left to ferment overnight in aerobic conditions. The next day, the drying process begins. This process is carefully monitored to ensure that the coffee develops a silky body, phosphoric acidity, and delicious flavors of yellow fruits. In 2023, we’re taking Intrinsic Cherry to the next level. We’re reducing the acidity of this profile, allowing us to enhance the coffee’s description and develop even greater complexity. The result is a coffee that’s even smoother, richer, and more delicious than ever before!
Dynamic Cherry
The coffee that’s changing the game! Our expert coffee makers have created a coffee that’s not only delicious but also unique in its creation process. Dynamic Cherry undergoes an anaerobic fermentation in cherry between 72 to 96 hours in large blue tanks with air traps. This process allows the release of gases accumulated during the fermentation, which promotes the growth of yeast and lactic acid bacteria. This meticulous process produces a coffee with a profile of red fruits, silky and round body, and malic acidity. So, if you’re looking for a coffee that’s dynamic, complex, and full of body, look no further than Dynamic Cherry. With its unique profile and expert craftsmanship, it’s the perfect addition to any coffee lover’s collection.