Farm: La Serrania
Production Method: Washed, Ethyl Acetate Decaffeination
Product Notes: The La Serrania coffee is decaffeinated utilizing the Natural Ethyl Acetate Method, which uses sugar cane. Ethyl acetate's low boiling point enables a gentle caffeine extraction from the coffee bean, while pressure or excessive heat treatment are avoided and the natural structure of the green coffee bean cells are retained. The coffee is balanced and sweet with a fruity and hazelnut aroma, notes of plum, milk chocolate and vanilla with a mild acidity and a clean and buttery aftertaste.