Monastery Coffee
La Serrania (Decaf) - Colombia
La Serrania (Decaf) - Colombia
Nutella, Blackberries, and Gingerbread
An incredibly fresh, clean and sweet decaffeinated coffee.
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This blend of coffee is from small producers in Pitalito, Huila that was decaffeinated in Colombia (the same country as that which the coffee was grown) using ethylacetate - a by product derived from fermented sugar cane - which was also grown in Colombia! Ethylacetate is an ester that occurs naturally in fruits and vegetables such as bananas, apples and - coffee. The result is an incredibly fresh, clean and sweet, naturally decaffeinated coffee.
Region: Huila
Country: Colombia
Elevation: 1,600 m
Varietals: Colombia, Caturra & Typica
Processing: Fully Washed
PLEASE NOTE: Monastery Coffee process orders on a Monday, Wednesday and Thursday. Coffee is always shipped within 7 days of roasting.
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Roast Profile
Roast LevelLight-MediumBrewing methods recommended
Features
Single Origin
Decaffeinated
Best served Black
Brewing Guide
Brew ratio1ground coffee—2.5brewed coffeeExample recipe (for Espresso)20g
ground coffee
22s
brewing time
50g
brewed coffee
95°C
brewing temp.
Brewing notesFor espresso using pre-infusion, lowering pump pressures to 6-7 bar and using Weiss Distribution Technique (WDT).
Taste Profile
Sweet & Syrupy
Tasting NotesNutella, Blackberries, and Gingerbread
AciditySweetnessBody
Roaster
Monastery Coffee
Monastery Coffee are a small batch roaster of traceable coffee, based in Adelaide, South Australia.
As a roaster, Monastery Coffee feel it is their role to firstly, roast only to preserve and highlight the individual qualities inherent in each coffee due to the meticulous work of the producers, and secondly, to make sure the consumer knows who the producers are and where the coffee came from.
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