ROAST: Medium Dark ALTITUDE: 1200+ MASL VARIETAL: Bourbon - Caturra PROCESSING METHOD: Natural DRYING METHOD: Sun-dried on raised beds 14-21 days NOTES: Toasted Nuts - Melted Chocolate For a very long time, we refused to roast any coffee “dark”. Over-roasting can char the beautiful beans to make an offensive tasting cup of coffee. But we knew that with careful observation and impeccable timing, we could roast a coffee to be dark in hue and deep in flavour. During a roasting session, we decided to cook the beans a little longer. We waited until the time was just right to halt the roasting, as if it were at that very moment when the sun disappears below the horizon in the evening. This darker roasted coffee is rich and full-bodied with a long, smooth finish and flavour reminiscent of toasted nuts and melted dark chocolate. We named this coffee “La Sera”, which means “evening” in Italian, to honour this darker roast. Enjoy it in the morning, afternoon or evening as a filter coffee, French press or espresso.

ROAST: Medium Dark ALTITUDE: 1200+ MASL VARIETAL: Bourbon - Caturra PROCESSING METHOD: Natural DRYING METHOD: Sun-dried on raised beds 14-21 days NOTES: Toasted Nuts - Melted Chocolate For a very long time, we refused to roast any coffee “dark”. Over-roasting can char the beautiful beans to make an offensive tasting cup of coffee. But we knew that with careful observation and impeccable timing, we could roast a coffee to be dark in hue and deep in flavour. During a roasting session, we decided to cook the beans a little longer. We waited until the time was just right to halt the roasting, as if it were at that very moment when the sun disappears below the horizon in the evening. This darker roasted coffee is rich and full-bodied with a long, smooth finish and flavour reminiscent of toasted nuts and melted dark chocolate. We named this coffee “La Sera”, which means “evening” in Italian, to honour this darker roast. Enjoy it in the morning, afternoon or evening as a filter coffee, French press or espresso.