Decaf - La Serranía

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Funky
  20

Decaf, but make it exceptional. Decaffeinated coffee is often overlooked - but when it’s sourced and roasted with the same care as everything else, it can be genuinely outstanding. That’s exactly how we approach our seasonal decaf selection: full respect, no shortcuts, and only coffees that truly deliver in the cup. Decaf La Serranía comes from Colombia, a country renowned for its coffee-growing heritage. La Serranía refers to a mountainous region within the western cordillera, stretching through Pitalito, Acevedo, Palestina, Timaná, and Suaza in the department of Huila - the largest coffee-producing region in Colombia. Huila’s southern municipalities are at the heart of this production, shaped by a diverse range of microclimates that play a pivotal role in developing the wide spectrum of flavour profiles found here. Pitalito, often considered the capital of southern Huila, is the highest-producing coffee municipality in the country. The region itself is defined by ancient oaks, mountain springs, and vast forest reserves - a landscape as rich as the coffees it produces. Caravela has been working in southern Huila since 2004, building long-term relationships with local producers. The farmers behind La Serranía represent a commitment to conservation, cultural preservation, sustainable farming, and strong community values - demonstrating how exceptional coffee can directly support quality of life. Once dried and stabilised, the coffee is decaffeinated using the Sugarcane Ethyl AcetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. (EA) method - a natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. derived from locally grown sugarcane. This method gently removes caffeine while preserving the coffee’s aromatic intensity and natural sweetness. In the cup, it’s vibrant and indulgent. Expect a brown sugar -like sweetness, a rounded, thick, caramelly bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and a marzipan finish. The aroma is reminiscent of freshly made crème brûlée - burnt sugar and caramel notes that immediately lift the senses. This is not a compromise. This is decaf with depth, characte