Natural EA Decaffeinated Coffee - La Serranía Decaf A
Natural EA Decaf Coffee
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!
"Descafecol is the only specialty coffee decaffeination plant in Colombia. The plant relies entirely on the pure water and natural ethyl acetate from sugar cane plants surrounding the area in Manizaldes, Caldas, Colombia.
Ethyl acetate is an organic compound (C4H8O2) with a sweet smell—it’s created during fermentation and contributes to what’s often described as the “fruitiness” in a young wine.
At Descafecol, the decaffeination process begins with steaming the green coffee at a very low pressure to remove the silver skins. The beans are then moistened with hot water, which causes them to swell and soften and begins the hydrolysis of the caffeine, which is bonded to salts of chlorogenic acid. (Hydrolysis refers water interacting with a compound and causing it to loosen from other particles.)
The ethyl acetate solvent is then circulated through the beans multiple times until at least 97 percent of the caffeine is removed. A low-pressure, saturated steam is then applied to remove any last traces of the ethyl acetate, and finally the coffee is vacuum-dried in drums to remove any water and bring the final moisture level to between 10 and 12 percent"
First Semester: October – December Second Semester: May – July
1,500 – 1,750 MASL
Caturra · Castillo · Colombia