La Serranía Decaf Colombia Coffee

(earns 40 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Nuts And Spice Flavours / Notes
Nuts & Spice
Apple Brazil Nut & Hazelnut Caramel Coffee Flavours Cranberry Pear & Guava Sugars
Flavours & Notes
Quick Details
Origin(s): Colombia
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Smooth & Gentle
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Natural Pulped Natural Sugar Cane Decaf
Cupping Score: You can score this one...
More Information
Does this include caffeine? No, this product is either decaffeinated or 100% caffeine-free
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
La Serranía Decaf Colombia Coffee

This delicious coffee from the heart of the Andes is loaded with sweet orchard fruit flavours – crisp red apples, soft, pear-like acidity, juicy body and the sweetness of caramel. It combines well with milk, shifting towards notes of dried fruit and roasted hazelnut notes.

Decaf coffee holds a bad reputation, and often for good reason – most coffee exporters or roasters will send only their lowest quality or old, faded lots to decaffeination plants, to avoid degrading the nuanced flavour in the coffee. However, the “sugarcane” decaffeination process, which involves adding the harvested coffee to a natural compound derived from sugarcane, which preserves and even enhances the flavour profile of the original crop.

This coffee was grown along a chain of mountains within the central cordillera of the Andes, running through the municipalities of Pitalito, Acevedo, Palestina, Timaná, and Suaza. It is the result of the work and dedication of more than 20 farmers and has gone through exactly the same quality control process as regular coffee. The result is an incredibly complex cup representative of the Huila terroir.

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