Another rad decaf from Colombia! Peaberries are a somewhat rare occurrence of a coffee cherry developing only one seed versus the usual two seeds per cherry. Some folks believe the seed in a peaberry is sweeter due to all the nutrients penetrating the one seed.
This La Serrania lot is decaffeinated using the Ethyl Acetate Method. Ethyl acetate is used as a natural extractor of the caffeine component of the coffee. The EA used in the Las Serrania, is obtained using fermented sugar cane which complements the sweetness of the coffee.
We find this decaf coffee to be complex, sugary, and a perfect way to keep the nerves at bay.
Flavor profile: Cherry, banana, molasses
Varietal: Caturra, Castillo, Colombia
Process: Washed EA
Elevation: 1500-1700 masl