This is from a lot of from the Southern Huila area of Pitalito, Colombia. It is pooled from several producer groups in this zone. Rather than shipping it to a decaffeinator in Mexico, Germany or Canada, it is decaffeinated right in Colombia. The plant is called Descafecol, located in Manizales, Caldas. It's a state-of-the-art facility, partly owned by Coffein Compagnie from Germany. The method used is direct contact type using Ethyl Acetate, which can be naturally derived from fruits and vegetables, thus is called a natural decaf method. It can result in more fruited flavors in the cup, in my experience. When well done, it is ideal since it results in good cup quality and is a benign method as well.
The La Serrania cup is very nice, and does not have overt "decafy" flavors that are often found in such coffees. The dry fragrance is very pleasant, with granola-like nut and sweet grain scents, and apple-raisin fruited notes. The wet aroma shows a unique anise-licorice scent. The cup is quite sweet, and has nice creamy body. Molasses-like sweetness, anise seed, and raisin fruit sweetness dominate the cup. As it cools, it has a pleasant sweet savory quality, and the body seems to thicken. We noticed a better cup quality when we increase the batch size by about 20% in the roaster.