Los Nogales Décaf

We are pleased to introduce a new Typica decaf from Finca Los Nogales, the Hernández family’s farm in Colombia. The farm earned international recognition after winning the 2005 Cup of Excellence, a milestone that affirmed the family’s commitment to honouring Colombia’s coffee-growing heritage while continuing to reimagine what a coffee farm can become.

Over the past two decades, the Hernández family has built on that foundation by developing a deeper understanding of fermentation and coffee processing. Their work includes pioneering projects such as a decaffeination process carried out entirely at the farm, as well as distinctive products made from coffee fruit, including coffee cherry tisane.

Typica originated in Ethiopia and began spreading around the world through colonial trade routes during the 17th century. Genetically close to wild Arabica, the variety grows tall, produces relatively low yields, and is particularly vulnerable to disease, making it challenging to cultivate.

Despite these difficulties, Typica remains highly valued for its refined cup profile. It is known for its clean structure, bright acidity, delicate floral aromatics, gentle sweetness, and silky, tea-like body. These qualities make it especially prized in high-quality, high-altitude specialty coffee production.

The process begins with the selective handpicking of ripe coffee cherries. The freshly harvested fruit is submerged in water, allowing underripe or defective cherries to float to the surface and be removed. The remaining cherries undergo a 24-hour fermentation before being thoroughly washed to stop the fermentation and remove any remaining mucilage.

The coffee is then sun-dried on traditional raised beds. Once dry, the parchment layer is removed, leaving only the Excelso-grade green coffee.

To begin the decaffeination process, the dried and hulled beans are immersed in hot water for several hours. This step is repeated twice, using heat to open the structure of the bean and facilitate the release of caffeine.

A natural solvent, referred to as must, is produced from coffee pulp and husk and added to the coffee. The beans are soaked in this solution for 24 hours, allowing the caffeine to be gradually extracted. They are then carefully washed to remove any remaining residue and dried for approximately five days until they reach a stable moisture level.

Part of our Exceptional Series, this coffee is especially expressive as a pour-over, with notes of coconut, green apple, red berries, and milk chocolate.