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

310.00 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

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.


  • 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!