Colombia Decaf / Sereno.
Pronounced / seh . rreh . noh /
Whole Bean
Size
Frequency
Every 1 Week
Best Sellers
Whole Bean
Smooth, soothing, and carefully crafted for thoughtful exploration and gentle evenings. Sereno is sourced from a small group of farms in La Plata, Huila and is then decaffeinated through an elaborate Sugarcane Ethyl Acetate process in the outskirts of Manizales. Notes of dark chocolate, strawberry jam, and lemon zest unfold in a delicate balance. A gentle cup designed to comfort.
Elevation
1600 – 1800 MaSL
Origin
Colombia
Varietals
Field Blend
Process
S.E.A. Decaf Washed
Roast
Medium Plus
Notes
-
Dark Chocolate
-
Strawberry
-
Lemon Zest
Best Sellers
Size
Frequency
Every 1 Week
Brew Guides
The pour over method uses percolation brewing where hot water is poured over coffee grounds and drains through a paper filter into your cup.
The result is a light-bodied coffee with a delicate flavors. Great for brewing coffees with complex notes.
Recipe
Coffee: 16g
Grind: Medium
Water: 250g / 8.5oz ( 202ºF )
Ratio: 1:15.6
Time: 2:30
Instructions
Place a paper filter in your V60 and rinse it thoroughly with hot water. This removes any papery taste and warms the brewer. We recommend Sibarist paper for clarity
Discard the rinse water from your cup or carafe.
Add 16g of ground coffee and gently shake to level the bed.
Bloom: Add 25g of water in a slow spiral, saturating all the grounds. Let it bloom for 40 seconds.
1st Pour: Add 75g in a slow spiral. Keep the water from hitting the paper walls.
2nd Pout: at 1:00, add 75g of water.
2nd Pout: at 1:30, add 75g of water.
Let the water drain completely. Aim for a total brew time around 2:30 – 3:00.
Once dripping slows, you're done. Enjoy!
Please be kind to life — compost your grounds.
The French press method uses immersion brewing where coffee grounds steep in hot water, and a plunger is used to separate grounds from the liquid.
The result is a full-bodied coffee with a rich and robust flavor. Great for fast prep at home and camping alike.
Recipe
Coffee: 35g
Grind: Coarse
Water: 500g / 17.5oz ( 202ºF )
Ratio: 1:14.25
Time: 5:00
Instructions
Preheat the press by filling it with hot water, then discard the water. This keeps the brew temperature stable.
Grind 30g of coffee coarse, about the texture of sea salt.
Add the ground coffee to the empty press. Start a timer and pour to 480g, wetting all the grounds evenly. Give it a gentle stir to settle the crust.
Place the lid on with the plunger raised, and let it steep for 4 minutes.
Press the plunger down slowly and evenly. Pour all of the coffee out right away, into cups or a carafe. Don't leave it sitting on the grounds, or it will turn bitter.
Please be kind to life — compost your grounds.
Wholesale
If you're interested in serving our specialty coffee in your office, hotel, coffee shop, or restaurant — we'd love to hear from you 🌷
