La Serrania is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timana, and Suaza. This coffee represents the work of more than 50 producers who are committed to quality and excellence.
This coffee is decaffeinated using a natural Ethyl Acetate process. Ethyl Acetate is derived from sugarcane. The beauty of this process is that it helps preserve most of the original flavors of the coffee. This gives you a cup with much more complexity and character than you would find in most other decafs.
|Elevation||1500 - 1750 meters|
|Process||Natural ethyl acetate, derived from sugarcane|
|Variety||Caturra, Colombia, & Castillo|
|Harvest||October - December 2018|