La Serrania Sugarcane Decaf - Colombia 

Chocolate, Raspberry Jam, Honeycomb

Farm: Various Smallholder Farmers
Country: Colombia
Region: Pitalito, Huila
Variety: Caturra, Castillo, Colombia
Process: Washed & Sugarcane EA Decaffeination
Altitude: 1500-1750 masl

After a foray into the world of naturally processed decaf, with the El Vergel Lot, we're back to more usual flavour territory with a returning favourite - La Serrania Washed EA Decaf. When deciding what kind of decaffeinated coffee we wanted to roast and serve it became quickly apparent that the Ethyl Acetate method (or Sugarcane Process to use the more marketable name) delivered a sweeter, rounder cup which tasted great across both filter and espresso brewing. 

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 attention to detail results in coffee with a clean, consistent cup profile.

The coffee is then 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 removing 99.7% of the caffeine present. When the coffee is received, it is first conditioned using water and steam. This elevates the moisture content and swells the seeds to facilitate the extraction of caffeine. At this point, the coffee is washed in ethyl acetate which dissolves the caffeine. The beans are then cleaned with water, followed by steam, and finally, are dried until they reach a stable moisture content. This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.

Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.