La Serrania Decaf
ABOUT 20 COFFEE GROWERS FROM THE MUNICIPALITY OF PITALITO
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 50 producers who are committed to quality and excellence. La Serrania 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.
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 removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup. With notes of vanilla, berries, banana and watermelon. It has a soft acidity and a long aftertaste, it’s definitely not your regular decaf!
Mitaca: May – July.
Fully Washed Arabica.
Dry Fermentation process (>+26 hours).
Semi-shaded with plantain and Nogal trees.
Fully sun-dried in parabolic patios and raised beds.