La Serrania is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timana and Suaza. This coffee represents the work of more than 50 producers who are committed to quality and excellence.
The beans are carefully hand picked and processed at each individual farm, with special
attention to the drying process to ensure consistency, uniformity and a clean taste profile.
The decaffeination process, known as sugar cane process, stands out among others for its more natural process. The process involves steaming the beans to open them up. Water with ethyl acetate is then pushed through the beans where the caffeine bonds to the ethyl acetate and is extracted. The ethyl acetate is a natural byproduct of the sugar-making process which is produced locally. As the coffee doesn’t need to be sent to Germany, Mexico or Canada (where the other decaffeination plants are based) for decaffeination, this process has minimal environmental impact, supports industry at origin, and of course allows the decaffeinated coffee to be as fresh as possible for you to enjoy!