La Serrania Decaf is a speciality coffee grown by 20 smallholders in the Pitalito municipality of Huila, Colombia. Cultivated at altitudes between 1,500 and 1,750 masl, the coffee comprises a mix of Caturra, Castillo, and Colombia varieties. The beans are grown under partial shading from plantain and Nogal trees, ensuring optimal growing conditions. Following harvest, the coffee cherries undergo a meticulous washed process, including 26 hours of dry fermentation and drying on raised beds. This careful attention to detail results in a coffee with a clean, consistent cup profile. The flavour is smooth and flavourful, combining a silky body with notes of berries and vanilla, rounded off by a sweet caramel finish. This coffee reflects the dedication of its producers and the unique characteristics of the region.
Tasting Notes:
Caramel, Berries, Vanilla
Decaffeination Process
Decaffeinated using the Sugarcane EA process at the Descafecol plant in Manizales. This method, which uses ethyl acetate derived from sugar cane and mountain water, removes 99.7% of caffeine while preserving the coffee’s original flavours and adding fruity complexity.
