Archers Coffee has always been in tune with our customers in the U.A.E. and the Middle East. We saw the soaring demand for the finest quality coffees from our customers in these markets and created relationships to ensure we met those needs.
In this photo (L-R) Archers Coffee Team: Kemal Risyad (Head Roaster), Dave Peralta (Head of Education), Salem Al Suwaidi (Managing Partner), Frederick Bejo (Green Coffee Buyer)
From the beginning, Finca Deborah was always kept in mind with the Archers team. Jamison Savage’s coffee projects have created a benchmark in the Specialty Coffee industry synonymous with the world's best coffees.
In partnership with Finca Deborah, Archers is now the U.A.E.’s exclusive distributor of these competition-level coffees.
Our quest to source, roast, and provide some of the best coffees in the world is reflected in our newly launched collection of coffees, which could be found here: Competition Series.
Why Finca Deborah?
Jamison Savage, Founder of Finca Deborah and Savage Coffees
To put it simply, we have the same philosophy on high-quality coffee. Jamison's coffees have won numerous titles in Barista and Brewer's Cup competitions, both national and international. He's the man responsible for Berg Wu's 2016 World Barista Cup win, showcasing a Panamanian Geisha from Finca Deborah. He continues to push the boundaries on the coffee production side with new and experimental processing that has created some of the most unique taste profiles ever to be found in Specialty Coffee.
Just as Finca Deborah continues to progress the industry with its pioneering methods, Archers Coffee also seeks to advance the industry as the link to customers by becoming the leading purveyor of those premium coffees in our region. We have sourced, profiled, and roasted these Competition Series coffees for retail customers. At Archers Coffee, we want to provide you with coffees that aren't easily available to retail clients. It's rare for these coffees to be roasted and prepared for the public, and not only in cafés. We do this to provide value to our current customers and show other potential clients the work we put into sourcing great coffee.
Archers, Finca Deborah Offerings
Finca Deborah - ECHO
Cascara Infused Washed Carbonic Maceration
The Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last three years, he has employed several different techniques using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.
In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd in the World Brewer's Cup and 5th in the World Barista Championship and most recently 2nd and 4th in the 2019 WBC, Boston.
The Echo process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are pulped, leaving a certain percentage of fruit on the grain. A certain quantity of cascara, or the coffee cherry's skin, is added into the tank and mixed within the freshly pulped coffee. The pulped coffee is tanked for an extended period exceeding 50 hours and is constantly monitored with data recorded. PH, temperature, and CO2 levels are the primary units carefully observed. Ambient temperatures are monitored and controlled to ensure linearity in the processing as well.
After the required time inside the CO2 infused tanks, the coffee and cascara are removed, rinsed in fresh water to remove any residual fruit, then placed on a shaded, raised, African bed system designed by Jamison. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are maintained within certain parameters.
Finca Deborah - LIMITLESS
Natural, 50 Yeast Bath Fermentation
Limitless starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks with a yeast strain added into the tank to enhance aromatics, acidity, and inherent flavor attributes within the coffee. The cherries marinade in this yeast bath for more than 50 hours, allowing the yeast to consume a large portion of the cherries' fruit.
After the cherries spend their required time inside the tanks, the coffee is removed and placed on a three-tiered, raised, African bed system designed by Jamison. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within specific parameters. The coffee is consistently agitated throughout the day to allow even drying within the grain and prevent any mold bloom.
After approximately 20 days, the coffee has been dried to around 11%. It is bagged in grain-pro and stored in Bodega where temperatures are cool and stable.
FINCA DEBORAH – NIRVANANitrogen Flushed, Anaerobic Natural
Nirvana starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX meter. The cherries are carefully selected for a second time before depositing them inside hermetically sealed tanks. These tanks are flushed, periodically with Nitrogen throughout the cherries' duration inside the tanks. It evacuates any residual oxygen remaining and creates an anaerobic environment whereby the fermentation process may be extended, and flavors enhanced.
The cherries are tanked for an extended period over 50 hours with constant monitoring and cataloging of both PH and temperature. It is critically essential that strict parameters are maintained; otherwise, the coffee may fall outside the set parameters and develop unwanted or “off” flavors. Periodic infusions are administered to ensure the tank remains stable, and the fermentation is kept within expectable limits.
Ambient temperatures are monitored and controlled to ensure linearity throughout the processing. After the required time inside Nitrogen infused tanks, the coffee is removed and placed on shaded, raised, African beds. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within specific parameters.
More Delicious News
Because of our relationship with Finca Deborah, Archers now has access to more delicious coffees from Jamison’s other projects. Savage Coffees is another proven source of some of the world’s best coffee.
Below is a sneak peek at the exciting coffees coming your way.
LUCID – Morgan Estate Traditional Natural Geisha. This Geisha has won many national Barista Championships and recently placed 7th at the World Brewer’s Cup, Boston, 2019. After careful harvest selection, Morgan Estate cherries are slowly dried on raised African beds for up to 30 days. During the drying process, the coffee is consistently stirred and monitored for even drying.
IRIDESCENCE – Washed Carbonic Macerated Geisha working with the same select cherries as Anthem. Directly after harvesting, the coffee is pulped then promptly tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. After the required time inside the CO2 infused tanks, coffee is removed, then placed on shaded, raised, African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained to ensure the best results.
PARABOLIC – Natural Anaerobic Geisha with extended tank duration. For this composition, cherries are very ripe and sourced from altitudes over 1600 meters above sea level from Boquete Valley and Volcan. After tanking, cherries are placed on raised African beds where they are meticulously dried for more than 25 days.
Our Long-Term Goals
Over the last few years, we have noticed how Jamison’s coffees keep getting better. This partnership is a dream come true for many on the Archers team, but more importantly, we can provide you with coffees that aren’t available anywhere else. As sure as Jamison continues to produce his award-winning coffees, we’ll just as sure remain your dedicated link so you can enjoy these high-quality drinks at home, office, or in your favorite local café.
Since our inception, Archers Coffee was guided by our dedication and approach to high-quality coffee. It has led to our current success and is responsible for our beautiful relationships with producers and clients. We strive to provide the highest level of customer satisfaction through the coffees we source for you. There is no better example of how much Archers Coffee cares about ensuring quality to our clients than creating this exclusive relationship with Jamison Savage.
We hope you will continue to follow us as we update you on our coffee journey!
Written By: Neil Soque | Photo Credits: David Disuanco, Finca Deborah