Serrania (Sugar Cane Decaf)
Tastes like:
Vanilla, Dried Cranberries, Melon
Region – Pitalito, Huila
Altitude – 1500-1750 masl
Variety – Castillo, Caturra, Colombia
Process – Sugar Cane
Tastes like:
Vanilla, Dried Cranberries, Melon
Region – Pitalito, Huila
Altitude – 1500-1750 masl
Variety – Castillo, Caturra, Colombia
Process – Sugar Cane
Colombian coffee is renowned for it's mellow, fruity and aromatic flavours - fact!
This is mainly due to its faultless terrain - high altitudes and volcanic soil means slow cherry growth with densely sweet seeds within.
It's the third largest coffee producer on the globe and not only that, it's only dealing in the great stuff, Arabica.
We're bored of hearing that old cynicism as soon as the D word is uttered because decaf easily stands up against the fully leaded cups alongside it on the cupping table.
Contrary to popular belief, coffee doesn't grow decaffeinated (although there are some lower caffeine varietals such as Laurina, that are naturally lower in caffeine but equally low yielding). Colombia has made use of its second largest crop, sugarcane by fermenting it, thus producing ethyl acetate - a compound that bonds naturally, and rather usefully, to caffeine molecules. Once soaked in the solution, coffee beans are rinsed, steamed and dried before making their way to us across the sea.
Don't be fooled by the old rhetoric "death before decaf," you can still get a spring in your step from this smooth, creamy, sweet little number from Colombia.
