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

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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

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.

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