La Serrania

La Serrania is the kind of decaf that might surprise you. Grown in Colombia’s Huila region by a network of smallholder farmers, it is processed and decaffeinated at origin using the sugarcane method. This gentle approach preserves the coffee’s natural flavour and sweetness, so what ends up in your cup tastes full and satisfying without any need for caffeine.

The sugarcane process is thoughtful and effective. It uses a naturally derived compound from local crops to remove caffeine while protecting the structure and balance of the coffee. For Andrew Hall, the founder of Fountain Rock, it is a method that fits perfectly with the way he works. With a background in science and technology, Andrew brings a curious and precise mindset to roasting, always aiming to bring out the best in each coffee through small but deliberate decisions.

In the cup, La Serrania is smooth and easy to enjoy. Caramel takes the lead, with gentle red berry notes and a soft hint of vanilla. The acidity is light and clean, and the body is rounded and balanced. It brews beautifully through espresso or filter, and works well whether you take it black or with milk.

Whether you are easing off caffeine or simply want a gentle, flavourful cup later in the day, La Serrania delivers something that feels complete. Like every coffee from Fountain Rock, it is roasted with purpose, care and a clear sense of flavour.