Caramel, Vanilla, Berries
La Serrania comes from a group of smallholders in the Pitalito region of south-western Colombia - a washed blend of Caturra, Castillo and Colombia varieties. It's silky and smooth, with caramel and vanilla doing most of the talking and a quiet thread of berry sweetness carrying through to the finish. The kind of decaf you reach for at ten in the evening without a second thought.
Silky-smooth decaf, caramel warmth throughout
La Serrania is a washed-process decaf from a group of smallholders in the Pitalito municipality of south-western Colombia, made from a mix of Caturra, Castillo and Colombia varieties. It's the kind of coffee that settles you into an evening without asking anything of you - caramel and vanilla running through a silky body, with a gentle berry note that keeps things from going too quiet.
Andrew at Fountain Rock has been quietly championing this one, and it's easy to see why. The washed process keeps everything clean and well-defined, so the sweetness reads clearly rather than getting lost in the background. It works well across brew methods - a cafetière brings out the body, a V60 sharpens the clarity, and it pulls a decent espresso too.
If you've ever felt like decaf was a concession rather than a choice, this is a good coffee to spend some time with.
About the Roaster
Fountain Rock is a Dorset-based roastery founded by Andrew Hall, whose background in science and technology led him to study sensory analysis, brewing and roasting with the Speciality Coffee Association before ever selling a single bag. That grounding shows in how they work - from the electric roaster with its integrated profiling software to the relationships they've built with farmers they pay well above fair trade rates, because good coffee starts long before the roast.
