Jamison Savage: World Barista Champion Coffee Producer episode artwork

EPISODE · Oct 20, 2025 · 23 MIN

Jamison Savage: World Barista Champion Coffee Producer

from The Coffee Show with Kirk Pearson · host The Coffee Show with Kirk Pearson

Jamison Savage is a Panamanian coffee grower who has produced coffee for multiple World Barista Champions. Jamison is unique in his approach with his processing as he regularly embraces experimental processes with his coffee fermentations. In this podcast, recorded at Host Milan, Jamison discusses champion barista Jack Simpson who is using his coffee at this years World Barista Championship. Jamison also discusses what goes into starting a coffee farm and shares an update on the recovery of Morgan Estate, which was tragically damaged during Hurricane Eta in 2020, rendering it unable to produce coffee. Like this podcast? Leave a review or even share to some friends! Sharing helps us grow so that we can go to more places and share more stories around the world.

Jamison Savage is a Panamanian coffee grower who has produced coffee for multiple World Barista Champions. Jamison is unique in his approach with his processing as he regularly embraces experimental processes with his coffee fermentations. In this podcast, recorded at Host Milan, Jamison discusses champion barista Jack Simpson who is using his coffee at this years World Barista Championship. Jamison also discusses what goes into starting a coffee farm and shares an update on the recovery of Morgan Estate, which was tragically damaged during Hurricane Eta in 2020, rendering it unable to produce coffee. Like this podcast? Leave a review or even share to some friends! Sharing helps us grow so that we can go to more places and share more stories around the world.

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Jamison Savage: World Barista Champion Coffee Producer

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This episode was published on October 20, 2025.

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Jamison Savage is a Panamanian coffee grower who has produced coffee for multiple World Barista Champions. Jamison is unique in his approach with his processing as he regularly embraces experimental processes with his coffee fermentations. In this...

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