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Innovation

Los Nogales Caturra Decaf

Los Nogales Caturra Decaf

Country
  • Colombia
Region Huila
Producer Los Nogales
Farm
  • Hernández Family
Varietal Caturra
Altitude 1950 masl
Harvest 2025
Process Natural Decaf

Omni Roast

without question, the best decaf we’ve ever tried at cafēn - and one of the best we’ve tasted, decaf or otherwise. we had the chance to meet Oscar Hernández and his team at Los Nogales, who spoke with visible pride about this coffee. rightfully so - it’s one of the farm’s standout lots, and genuinely among the most impressive decafs in the world.

the result is a creamy, candy-like cup with a winey profile, a tart acidity reminiscent of cranberries, and nostalgic notes of fizzy bubblegum bottles, and subtle hints of brown spice - vibrant, playful, and with a depth and sweetness that linger.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£16.00
£16.00
Sale Sold Out
incl. VAT
Size

producer

at Los Nogales, there's a deep history of Colombian coffee. founded over 80 years ago by Ricardo Hernández and Concepción Castillo, the farm became a family legacy. their youngest son, Ricaurte Hernández, helped shape it into a nationally recognized name, winning Colombia’s Cup of Excellence in 2005. after Ricaurte’s tragic death in 2013, the family nearly sold the farm - but his youngest son, Oscar Hernández, stepped up to carry forward the vision. today, Los Nogales is a model of sustainable innovation, research, and quality-focused coffee production in Huila.

the Caturra decaf process

this coffee undergoes a unique, carefully controlled natural decaffeination process developed at origin - retaining the integrity of flavour and aromatics throughout.

the process begins with the selective harvesting of only ripe cherries, ensuring optimal quality from the start. the cherries are then disinfected and sorted by density to guarantee cleanliness and consistency. next, the coffee undergoes a 90-hour fermentation using sourdough-style starters, developing depth and complexity in the cup.

once fermentation is complete, the beans are immersed in a natural solvent derived from coffee pulp to remove caffeine - a method that maintains the coffee’s original character. after decaffeination, the beans are carefully washed to eliminate any remaining solvent, and then undergo a controlled drying period of eight days, which helps preserve structure and sweetness.

this innovative method, developed on the farm, allows for full flavour development without compromising body, aroma, or clarity - making this decaf virtually indistinguishable from a fully caffeinated lot.