Producer: 50 Smallholder Producers
Region: Pitalito, Huila
Process: Fully Washed & E.A Sugar Cane Sugar Decaffeination
Variety: Caturra, Castillo & Colombia
Altitude: 1,500 – 1750 masl
To the east of Route 45, the highway connecting Pitalito, the biggest town in Southern Huila, to the coffee growing municipalities of Palestina and Timaná, lies a small, isolated mountain range that provides excellent growing conditions for the fifty farmers who produce coffee that goes into La Serrania. Working closely with Caravela, each farm is committed to quality, employing meticulous harvesting and hand-sorting of cherries before de-pulping and drying the parchment coffee carefully, ensuring a consistently clean cup.
Transported 500 km north, the green coffee is delivered to Descafecol in Manizales, Caldes for decaffeination. Utilising another locally growing crop, sugar cane, Descafecol make the solvent ethyl acetate, used to extract caffeine from the beans. Going through a preliminary steaming process to open the pores of the coffee, the beans are then submerged in a mix of ethyl acetate and water which extracts the caffeine over an 8 hour period. Once the caffeine has been removed, the beans are steamed again to rinse away any residual ethyl acetate before being dried, polished and prepared for shipment.
The Sugarcane E.A. Decaffeination Process removes a minimum of 97% of all caffeine originally present within the coffee. Any residual Ethyl Acetate remaining in the coffee is evaporated off during the roasting process meaning the finished product contains no ethyl acetate. All that remains is the fresh coffee, minus the caffeine, that makes La Serrania a delicious cup.