Pereira

Colombia · Timaná, Huila · Medium roast

The same green coffee, roasted differently:

Light Timaná Medium Pereira Dark Manizales

The decaf middle ground. Caramel and malt — our most popular decaf.

Size

250 g 4 690 Ft 500 g −3% 9 090 Ft Tasting pack — all 3 roasts 6 290 Ft
3 × 100 g

4 690 Ft

Every bag carries the roast date and the LOT number — so you can see exactly when it was made.

Free Foxpost above 30 000 Ft. 1–3 working days.

Free collection in person: Vác (Saturday market) and Budapest.

Tasting notes — what do they mean?

caramel malt vanilla dried citrus brown sugar

Medium Washed 1400–2000 m Castillo, Caturra, Colombia Decaf Specialty Fresh roast

Where it comes from

This coffee is grown by ASOMUJER, founded in 2007 by ten women in Timaná, Huila, looking for a better return on their own work. Today it is seventy-five women producers — among them single mothers and women displaced by conflict — and the association supports them from growing through to selling. The decaffeination uses ethyl acetate derived from sugarcane, while the coffee is still green. Malt, a mild vanilla, dried citrus: decaf, but not a compromise.

Producer: ASOMUJER — Asociación de Campesinas del Sur del Huila
Region: Timaná, Huila
Variety: Castillo, Caturra, Colombia
Process: Washed
Altitude: 1400–2000 m

The whole green coffee

Freshness and storage

The bag carries the roast date, so you can see exactly when it was made.

Whole bean is best between 4 and 8 weeks; ground, a few days. Keep it in a sealed bag at room temperature, away from light — the fridge doesn't help, and the freezer only works if you don't keep opening it.

Shipping and pickup

Foxpost parcel locker — 1 142 Ft, 1–3 working days. Free above 30 000 Ft.
Foxpost home delivery — 2 590 Ft, 1–3 working days. Free above 30 000 Ft.
EU delivery — From 4 200 Ft, to 14 European countries.
Pickup — Vác Saturday market — free, Vác, Káptalan u. 3.
Pickup — Budapest — free, 1023 Budapest, Frankel Leó út 49.
Pickup — Vác — free, 2600 Vác, Zrínyi u. 33.

Shipping details

Recipes

How we brew it

These are not generic recipes. The roast level and the character of the coffee together set the parameters — and we've written down why.

V60

Tiko recipe

Aiming for: Caramel, malt, vanilla.

Coffee: 15 g
Water: 250 g
Temperature: 95 °C
Grind: medium (one step coarser)
Time: 2:45–3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour 40 g of water and wait 35 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:35 — Pour 2 Add 110 g (150 g in total), pouring slowly in circles and keeping off the edge.
1:20 — Pour 3 Add 100 g (250 g in total), pouring slowly in circles and keeping off the edge.
2:10 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Why this way: Decaffeination makes the bean more porous, so it extracts faster but carries less body. Slightly hotter water and a coarser grind restore the balance.

If it's off: Go one step coarser than usual. Decaf over-extracts easily.

Espresso

Tiko recipe

Aiming for: Caramel, malt, vanilla.

Coffee: 18 g
Yield: 40 g
Temperature: 94 °C
Grind: fine (one step coarser)
Time: 26–30 s

Clever Dripper

Tiko recipe

Aiming for: Caramel, malt, vanilla.

Coffee: 18 g
Water: 300 g
Temperature: 94 °C
Grind: medium (one step coarser)
Time: 3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 55 g of water and wait 35 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:35 — filling Add the remaining 245 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
2:15 — release Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.

Why this way: Sugarcane decaffeination leaves the bean porous, and immersion punishes that hardest: there is no drawdown to bring the extraction to an end. Here we don't raise the temperature the way we do in a cone — a coarser grind and a shorter steep are what restore the balance.

If it's off: One step coarser and half a minute shorter than any other coffee of ours.

French press

Tiko recipe

Aiming for: Caramel, malt, vanilla.

Coffee: 30 g
Water: 500 g
Temperature: 93 °C
Grind: coarse (one step coarser)
Time: 4:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 90 g of water and wait 40 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:40 — filling Add the remaining 410 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3:30 — breaking the crust The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
4:00 — plunge Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.

If it's off: One step coarser and half a minute shorter than any other coffee of ours.

Customer recipes

Other people's kit, other water, other taste. Rate one if you've tried it.

Nobody has submitted a recipe for this coffee yet. Be the first.

The same green coffee

Compare the three roasts

ASOMUJER – Origin Select, Colombia — one sack, three different roasts. The difference is not a theory: you can taste it.

Decaf

Colombia · Light

Timaná

dried citrus · vanilla · malt

4 690 Ft / 250 g

See it

Decaf

Colombia · Medium

Pereira

caramel · malt · vanilla

4 690 Ft / 250 g

See it

Decaf

Colombia · Dark

Manizales

dark chocolate · toasted malt · hazelnut

4 990 Ft / 250 g

See it

I'll take all three — 3 × 100 g, 6 290 Ft

Pereira: the medium roast of our Colombian green coffee ASOMUJER – Origin Select. Tasting notes: caramel, malt, vanilla, dried citrus, brown sugar. Origin: Timaná, Huila, washed processing, 1400–2000 m above sea level. We recommend it for: Filter, Espresso, Clever, French press. From 4 690 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 Ft; pickup in Vác and Budapest is free.

Frequently asked questions about this coffee

What does Pereira taste like?

Pereira: caramel, malt, vanilla, dried citrus, brown sugar. medium roast, washed-processed Colombian coffee.

What is the difference between Pereira and the other roasts?

They are all made from the same green coffee — the ASOMUJER – Origin Select green coffee — only roasted differently: Timaná (light), Pereira (medium), Manizales (dark). The lighter roast gives more acidity and fruit, the darker one more body and chocolate. Same producer, same sack.

How should I brew Pereira?

Filter: 15 g coffee, 250 g water, 95 °C, medium grind, in 2:45–3:00. Recommended methods: Filter, Espresso, Clever, French press.

How much is Pereira, and how do I get it?

From 4 690 Ft. We roast it in Vác and send it to a Foxpost parcel locker (1 142 Ft) or to your door (2 590 Ft) within 1–3 working days. Free above 30 000 Ft. Free pickup in person at: Vác, Káptalan u. 3; 1023 Budapest, Frankel Leó út 49; 2600 Vác, Zrínyi u. 33.

Is Pereira decaf?

Yes. It is made from coffee grown by ASOMUJER, a women's producer association in Colombia; after decaffeination it contains no more than 0.1% caffeine, as EU rules require.