Fresh black plum acidity leads a complex cup, with a fizzy cream soda body. A sticky finish reminds us of fresh honeycomb.
La Serranía Decaf coffee is growing along an isolated set of mountains within the central cordillera of the Andes, spanning five municipalities Pitalito, Acevedo, Palestina, Timaná, and Suaza.
This coffee represents the work of more than 50 producers who are committed to quality and excellence. La Serranía is hand-sorted and processed at each farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile.
- Farm/Mill: La Serrania
- Region: Pitalito, Huila
- Variety: Caturra, Castillo, Colombia
- Process: fully washed
- Altitude: 1500-1750 masl
- Harvest Date: October-December 2021
- ESPRESSO RECIPE
- Dose: 17g
Time: 30 secs
- Suggested method: French press
Water: 500g/ 95°C
Time: 3 - 4 mins
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
La Serranía Decaf is a Natural EA Decaf Coffee, processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together with removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavours of the coffee while adding fruity notes and some complexity to the cup. With notes of vanilla, berries, banana and watermelon. It has soft acidity and a long aftertaste; it's not your regular decaf!