About The Selection

A Jamison Savage Finca Deborah Panama Geisha was central to the 1st Place World Barista Championship victory of Taiwan’s Berg Wu in 2016 — testament to Jamison’s prowess as the legendary trailblazer for alternative processing methods with frequent top-ranking results since.

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.

Finca Deborah Curated Set

Finca Deborah Curated Set

410.00 Sale Save

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

Nirvana - Nitrogen Macerated Natural Anaerobic, with notes of mangosteen, peach, raspberry, wine gums, sweet orange

Adenium, Archers Lot - Nitrogen Based Anaerobic, Washed Finish, with notes of strawberry, mandarine, jasmine, pear, nectarine,

Horizon - Natural - Yeast Inoculation, with notes of coffee flower, orange blossom, mandarine, peach, strawberry

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.


  • 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
  • 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!