Zambia Serenje
In the heart of Africa, we discovered the Kachipapa farm in the Serenje region of Zambia. This family cultivates their coffee at an altitude of 1,450 meters above sea level, and once harvested, the cherries are processed using the traditional washed method. The Arabica varieties found in this area are SL28, Catimor, and Costa Rica, which give our coffee nuances of stone fruit and nuts, a bright acidity, and a juicy body. Place your order today and immerse yourself in this unique sensory experience.
A coffee that reflects the essence of Zambia, cultivated with care and tradition.
Choose your favorite method and let the coffee do its part.
For a balanced extraction we recommend a ratio of 1:16 (approx. 18 g of coffee per 290 g of water) with filtered water at 92–94 °C .
If you're using espresso, start with a 1:2 ratio, adjusting the grind and time according to the flavor you're looking for.
In filtered methods such as V60 or Chemex, try a medium grind and a total infusion time of 2:30 to 3 minutes .
Let the coffee rest for a few seconds before enjoying it: this is the moment when all the aromas open up and show themselves just as they were roasted.
Tip: Play with the grind — finer for body and sweetness, coarser for acidity and lightness
Your coffee will remain alive long after roasting, but its freshness depends on you.
Store it in a cool, dry place away from direct sunlight and heat and moisture.
Avoid the refrigerator or freezer if the container is not completely airtight: moisture alters the aromas.
Once the bag is opened, consume it within 3 to 4 weeks to maintain its notes and texture intact.
Important : Our bags have a one-way valve , which allows the CO₂ from the roast to be released without letting oxygen in.
