LA SERRANIA DECAF. COLOMBIA
Tasting Notes. Orange zest, green apple, lime, vanilla, cream, sugar cane
Origin. Department of Huila, Colombia
Altitude. 1,500 to 1,750 MASL
Varietals. 45% Caturra, 40% Castillo & Colombia, 15% amongst Typica, Tabi & Bourbon
Processing method. Fully washed
Drying method. Sun and air-dried in parabolic patios on raised beds
Following the sugar cane decaffeination process, the beans are firstly steamed so as to open up. Secondly, water with ethyl acetate is pushed at pressure through the beans: the caffeine bonds to the ethyl acetate and is thus extracted. As ethyl acetate naturally occurs in the fermentation of sugars, this decaffeination process stands out among others for its more natural process.The ethyl acetate used in the process of La Serranía is derived from sugar cane grown in the Colombian Department of Cauca, neighbouring the Huila district. The coffee is milled in the city of Armenia and then sent to the decaffeination plant based in the town of Manizales. By doing so, the whole process is carried out nationally, resulting in minimal environmental impact, the development of local industries and allowing decaffeination to be as fresh as possible.
We roast to order on Tuesdays, dispatching next working day. Please specify on check out if you'd like the coffee ground giving brew method.