About The Selection

Savage Coffees is a collaboration between Jamison Savage and boutique coffee producers in Boquete and Volcan. Using the same proprietary processing protocols of the acclaimed Finca Deborah and cutting-edge Iris Estate, Savage Coffees consistently grace national and world coffee championship stages in top-ranking routines.

Five years strong as partners, Archers is grateful for the great prestige of being in the small circle of world-class roasters entrusted by Jamison to represent his masterful, life’s work.

Savage Coffees Curated Set

Savage Coffees Curated Set

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Each box set includes, three jars with 80 grams of carefully selected coffee, and a booklet with a dedicated space for you to handwrite notes and well wishes.

Making each box set perfect for gifting your loved ones, too —

Savor and share 3 of their choicest coffees in this curated selection

Parabolic - Natural Carbonic Maceration, with notes of stewed fruits, cherry, red grapes, black forest

Spectrum - Washed Carbonic Maceration, with notes of white florals, peach, papaya, honey, sugarcane

Don Eduardo - Natural Carbonic Maceration, with notes of lavender, red plum, white grapes, pomegranate

Brewing Guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 24-28 clicks in Comandante MK4 and 16-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

— First pour to bloom, 55ml for 30 seconds.

— Second pour, 100 ml at 00:30.

— Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

MORE COFFEES HERE