Colombian Las Serranias Decaf coffee is a high-class natural-processed decaffeinated coffee from southern Hulia, Colombia. This decaf expresses a complex blend of fruit and chocolate that will challenge your perspective  on decaf coffee.

Colombian Las Serranias Decaf  Features:

Las Serranias graded "A" decaffeinating process uses a derivative from sugarcane known as Ethel Acetate (EA). Sugarcane’s pleasing qualities add to the sweet acidity and banana, apricot and cream notes. This decaf doesn’t express the "off" and dirty flavors associated with most decaffeinated coffees. It’s overall a well-structured, smooth, and balanced coffee.

Although Las Serranias is not a part of the Las Mingas Project directly, it was produced by the founders. Las Mingas Project promotes coffee relationships, a partnership that brings producers, exporters, and roasters together to collaborate. It gives farmers bargaining power and honest pricing for trading practices. La Serrania came directly from Virmax, a premier exporter of Colombian Specialty Coffees that works under the Direct Relationship model.

Without a doubt, decaf drinker or not, you will appreciate and adore Las Serranias.

REGION:     Southern Hulia
VARIETAL:  Typica + Bourbon
FARM:         Las Serranias
ALTITUDE:  1500 M
FARMER:     Various
ROAST:       Medium
NOTES:       Natural Process

* 'Oscar', Good Food Award (2012)
* Roaster of the Year (Roast Magazine 2009)
* Worlds Best Espresso (at World Championships, Tokyo 2007)
* Golden Cup (For Excellence in Coffee Brewing)
* Best Coffee and Coffee House (Daily Bulletin)
* Small Business of the Year (IVEDC)
* United States Barista Champion (Heather Perry 2003 and 2007

Colombian Las Serranias Decaf Coffee received 89 points from coffeereview.com!

"Delicately rich and fruit-toned. In the aroma distinct cocoaish chocolate complicated by fresh-cut fir. In the cup soft, wine-like acidity, lightly syrupy mouthfeel, and continued fruit-inflected chocolate. A very slight sourish note (probably decaffeination-related) turns up as the cup cools, compromising an otherwise long, resonant finish."