We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Manizales, Huila
Varietals: Caturra, Castillo
Process: Natural Ethyl-Acetate
Altitude: 1500 - 1750 masl
 
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 Serranía 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 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.