Orange zest, Muscovado sugar, Marzipan
Orange zest, muscovado sugar and a soft marzipan finish - La Serranía is a Colombian decaf with a clean, complex cup that holds up at any time of day. Grown by more than fifty producers across the Andean mountains and decaffeinated using a natural sugar cane process, it keeps its character intact where so many decafs lose theirs.
Decaf that doesn't play quiet
Decaf has a reputation problem, and La Serranía does a quiet but thorough job of putting it to rest. Grown across a stretch of isolated mountains in the central Andes - spanning Pitalito, Acevedo, Palestina, Timaná and Suaza - this coffee is the work of more than fifty producers, each hand-sorting and carefully managing the drying process at their own farm to keep things clean and consistent.
The decaffeination happens at the Descafecol plant in Manizales, using ethyl acetate derived entirely from sugar cane, mixed with mountain water. It removes 99.7% of the caffeine while leaving most of the original character intact - and in this case, adds a little fruity complexity along the way. What you get in the cup is bright orange zest, rich muscovado sugar and a soft marzipan note underneath, with a long, gentle finish and the kind of soft acidity that makes it easy to drink at any hour.
Wogan have been roasting in Bristol since 1970, and their Sugar Cane Decaf sits comfortably in a range built around careful development. It works well across brew methods - espresso, filter, cafetière - and holds up with or without milk. If you're cutting back on caffeine but not on flavour, this is a considered place to land.
About the Roaster
Wogan Coffee has been part of Bristol's fabric for over fifty years, now run across three generations with one branch in Bristol and another in London. As a wholly independent family company, they've spent decades learning not just how to roast well, but how to do it responsibly - paying the living wage, running solar-powered roasteries, and delivering locally by cargo bike.
