Colombia La Serrania Sugarcane Decaf Espresso - Single Origin

Single Origin Colombian Decaf

This sugarcane decaf coffee has gone through a completely natural decaffeination process. The process at this plant uses ethyl acetate derived 100% sugarcane mixed with mountain water.

Sugarcane grown at origin is a key element in the production of ethyl acetate, naturally found in food. It is biologically derived from the fermentation of sugarcane mixed with acetic acid. This solution is used to soak the coffee, acting as a natural solvent to extract the caffeine. The solution is then steamed away, with the evaporation point of ethyl acetate occurring at 70 degrees celsius.

The beauty of the Natural EA process is that it helps preserve most of the original flavours of the coffee while adding fruity notes and some complexity to the cup.

This lot is made up of coffee from 50 smallholders in the Huila region of Colombia.

PROCESS: EA/SUGARCANE DECAFFEINATION

REGION: COLOMBIA, HUILA, PITALITO

ELEVATION: 1500-1750

VARIETAL: CATURRA, CASTILLO, COLOMBIA

CUP: BERRIES, HONEY & SAVOURY SPICE

ROAST: ESPRESSO

Code Black Coffee's decaffeinated offering showcases how modern processing can preserve complexity in Colombian coffees. This Huila lot uses ethyl acetate decaffeination—a method that works with the coffee's natural chemistry—applied to a blend of Caturra, Castillo, and Colombia varietals grown at 1500–1750 masl. The roaster identifies berry and citrus brightness alongside honey sweetness and savoury spice, suggesting the beans retain layered character despite decaffeination. Natural-process coffees often show heavier fruit expression; this sugarcane-based decaf approach appears designed to maintain that fruit-forward profile while reducing caffeine content, making it an interesting choice for espresso applications where body and flavor balance matter equally.