Marking our sixth harvest from the producers of La Serrania, this espresso roast creates a balanced espresso with sweet fruit notes of currants & prunes.

The La Serrania Coffee Producers

Grown along an isolated set of mountains stretching from Timana to Palestina in the southern part of Huila, this decaf is the work of 38 smallholder farmers, growing a mix of the typical Colombian varieties - Caturra, Castillo and Variedad Colombia. Each farmer is dedicated to producing quality outturns, which starts with harvesting ripe cherries from healthy, well-nourished trees.

Selective picking requires multiple passes around the trees, as not every tree and cherry will ripen at a uniform rate. In processing their harvest the farmers first depulp and dry ferment for around 24 hours before washing, then drying under parabolic dryers or on raised beds. This attention to detail and quality coupled with the benefits brought about by the sugar cane decaffeination process results in a ripe, complete and intact flavour profile which we think makes for delicious drinking. 

The Decaffeination Process

For the last eight years we’ve solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice.

Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The La Serrania coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.  

The actual solvent doing the work of decaffeinating the green coffee at Descafecol is derived from fermenting and making an alcohol from sugar cane. This is combined with spring water and is used to wash the caffeine out of the steamed green coffee until less than 0.1% of the original caffeine content remains.

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La Serrania Decaffeinated Espresso

Pitalito, Huila, Colombia

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Expect a creamy, balanced espresso with sweet fruit notes of currants & prunes. The finish is like dark chocolate & roasted almonds.

Coffee Information

Producer 38 families in Pitalito

Harvest April, 2023

Process Hand-harvested, depulped & dry fermented, fully washed & E. A. sugar cane decaffeinated.

Variety Caturra, Castillo & Colombia

Region Pitalito, Huila

Country Colombia

Altitude 1,500 to 1,750 metres

Arrival February, 2023

Brew Recipe

Rest Time 7 - 10 days

Dose Weight 18g

Yield 37g

Temperature 93.5C

Extraction Time 30 - 35 seconds


  • All our coffee is packed in nitrogen sealed 250g, valved bags
  • To preserve quality, we are only able to ship whole bean coffee
  • Orders are dispatched every day of the working week
  • For more information on shipping, see our 'Shipping' page

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