Colombian Decaf, La Serrania: What follows is a description of the decaf from La Serrania, Huila, Colombia.
Huila province Colombia
Colombia is recognised throughout the world as the largest producer of quality Arabica coffee. Over the last decade the Huila department (province) of Colombia has shown that can produce great quantity and great quality coffee. Now this famous area has a great Decaf, a coffee that is worth drinking.
The method used to decaffeinate this coffee is called a natural process. Natural because it uses the naturally occurring Ethyl Acetate (EA) in sugar cane, to decaffeinate the coffee.
Add to this that the process is also performed at origin, rather than using labs in Germany or Switzerland.
Descafecol, located in Manizales, Caldas has been using the process for 3 decades and the result has been a far fruitier and more enjoyable coffee.
Virmax now Caravela, who are wildly regarded as one of the top players in the premier Colombian coffee market, helped us source this Colombian Decaf, La Serrania. A small collection of growers in southern Hulia (same area that Los Idolos comes from) contribute to La Serrania. The coffee is first processed using a traditional wet process and then once fully dried it is sent to Descafecol to be decaffeinated.
The process ensures that the coffee’s complexity stays relatively intact and not “burnt” off like what happens using the synthetic methods.
Colombian Decaf, La Serrania – about
Decaf, La Serrania is rated as a specialty grade coffee, on its own. So it is good to drink even if you are not concerned about the caffeine in coffee. The coffee is medium bodied with fruit and spice notes and subtle wine like acidity.
|Processing:||Wet Process, Solar dried then naturally decaffeinated.|
|Harvest Time:||May / June|
|Cultivars:||100% Arabica Caturra and Colombia F6|
|Altitude grown:||1,500 – 1,900 meters above sea level (masl)|
|Producer Group:||La Serrania|
|Characteristics:||Intensely Fruity and sweet with a medium body and a clean finish|
|Roast used:||Gentle heat introduction control of the ramp through the roast into and through first crack. Drop as second crack starts|