Colombia La Serrania Decaf: Sample Coffee Roasters

Colombia
La Serrania Decaf

The EA Natural decaffeination method uses 100% ethyl acetate derived from sugar cane.

Washed + EA natural decaf process Caturra, Castillo, V.Colombia

Flavour: honey and blackberry

Body: Acidity:

Roast: omni (filter + espresso)

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La Serranía Decaf is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timaná, and Suaza. This coffee represents the work of more than 30 producers who are committed to quality and excellence. La Serranía is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile.

This 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 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.

Click on the infographic to see it full screen

Sourcing and ingredients

100% Caturra, Castillo, and V.Colombia coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Excelso (Colombia) ?

Importer grade: A (Caravela) ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 3–28 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (blends) guide.

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: +30 Producers
Country: Colombia
Region: Huila
Altitude: 1500 – 1700m above sea level
Varietals: Caturra, Castillo, and V.Colombia
Process: washed + EA natural decaf
Body: Medium
Acidity: Low
Tasting notes: Honey and blackberry
Roast style: Omni

Varietals

Castillo varietal

Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

V.Colombia varietal

Also known as “Variedad Colombia”, this varietal was developed by Colombian researchers at Cenicafe by crossing Caturra and Timor Hybrid

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed + EA Natural Decaf process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.