Region: Pitalito - Huila, Colombia
Producer: Various farmers
Process: Natural Ethyl Acetate Method
Variety: Castillo, Caturra, Colombia
Tasting notes: molasses, vanilla, citrus, rich, creamy
Unique in flavor and processing method to many other decaf coffees, La Serrania employs ethyl acetate derived exclusively from sugarcane mixed with mountain water from an isolated range in the Andes, to remove 99.7% of the caffeine. Preserved complexity and fruit flavor shine as a result from the time and attention put into this Colombian decaf.
Brewed, La Serrania is smooth and silky with soft acidity oddly reminiscent of banana. Its deep sweetness evokes that of molasses and vanilla, which is balanced by its citrus zest vibrancy on the back end. You'll hardly be able to tell it's even decaf!
