So hang on...
Since 2009, L'Arbre à Café has been committed to exceptional coffees, organic and biodynamic agriculture, direct trade, and the foundation of a New French Art of Coffee. The number of biodynamic producers in the world can be counted on the fingers of 4 hands, and among them, those producing exceptional coffees on only 2 hands. We accompany them all towards a better quality, towards a greater precision, towards a more beautiful collaboration, towards a palpable integrity from the humus to the cup. This is what makes L'Arbre à Café coffees unique.
Three years ago, we met Jamison Savage, the founder of Finca Deborah, then unknown, even to amateurs, because it was not yet productive. Jamison started his coffee business as a second life, abandoning the world of finance in order to embrace the world of the earth, the only value of the future according to him. We talked about coffee, we tasted together, and soon we talked to him about biodynamics. In the wine, of course, but also in the coffee, in agriculture as well as in the cup.
That was three years ago, and in his eyes we knew he was visionary enough to try, rigorous and honest enough to test, ambitious enough to succeed. That's because Jamison has established his plantation in one of the world's greatest coffee regions, Volcan, in northern Panama, where one of the most fragile, complex and sought-after varieties of coffee is grown, Geisha. Volcan and Boquete, the two flagship villages of this exceptional terroir, are now the world's epicenter of coffee, a bit like Saint-Emilion, Beaune or Montalcino. Some are paralyzed by superlatives, while others know that they are an asset and a strength that will allow them to go even further and dig a deeper furrow.
And today is the day. Jamison is known around the world, since its coffees were served by world champions and runners-up during their championship victories and the judges said they had never tasted coffee of this quality before. His coffees are selling for a premium.
So we are particularly moved and honored today to have among the most beautiful batches of Jamison coffee, and especially to see in your cups, the first Biodynamic Geisha in history.
What winemakers, associations like Biodyvin and Renaissance des Appellations have done in wine, is being born and accelerated in coffee. It is our Coffee, next step project, which is embodied in the cups. We are very proud of it and very happy for all.
Jamison coffees give the world the priceless opportunity to taste in a cup the difference between two of the same exceptional coffees, one from the plot that has been farmed biodynamically for the past two years, the other from the one that is conventionally farmed. The latter has been praised from all over the world and has won every title. The first one, biodynamic, is unique in the world and takes us to another dimension of finesse, delicacy, complexity and elevation.
So to celebrate the Autumn Equinox, symbol of balance and harmony, we offer you this unique and crazy opportunity, this world exclusive of only a few kilograms:
Natural Geisha Biodynamic From the two hectares of biodynamic farming: Natural Bourbon is exceptional for its intense and complex aromas of red fruit and strawberry, its remarkably silky texture, its deep body, and its intensely round balance, make it an exceptional coffee.
Biodynamic Washed Geisha From two hectares of biodynamic land: Biodynamic washed Geisha is extraordinary in every way. Its intense and complex aromatics of coffee and elderflower and rose, its silky texture, and its incredibly round balance, make it an exceptional coffee in the first place.
Soon to follow will be the Natural Geisha and the classic Washed, and a fabulous Natural Red Bourbon in biodynamics.
