La Serranía Decaf is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timaná, and Suaza. This coffee represents the work of more than 50 producers who are committed to quality and excellence. La Serranía is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile.

La Serranía Decaf is a Natural EA Decaf Coffee, processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup.

Unlike the majority of decafs, this lot was specifically selected and decaffeinated at origin. This means more stimulation of the local economy and also a lower carbon footprint than coffees which are shipped across Europe for processing.