Los Nogales Typica Decaf
Innovation
Los Nogales Typica Decaf
Los Nogales Typica Decaf
| Country |
|
| Region | Huila |
| Producer | Los Nogales |
| Varietal | Typica |
| Altitude | 1950 masl |
| Harvest | 2025 |
| Process |
Decaf Washed |
Omni Roast
is this even a decaf? it certainly is - but it’s also so much more than that. its richly layered profile is packed full of flavour. in this highly expressive and juicy cup, we find notes of strawberry liqueur and white chocolate, somewhere between a strawberry daiquiri and a white chocolate bonbon - unexpected, but it works incredibly well.
resting our coffees
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.
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a story of tradition and innovation
around 80 years ago, Ricardo Hernández and Concepción Castillo settled on "Los Nogales," a farm in Pitalito, Huila, with the dream of making their mark in coffee history. their love and hard work led to the birth of eight children, all of whom dedicated their lives to the land. one of their sons, Ricaurte Hernández, stood out and became the face of the family’s legacy in the coffee world.
born in 1952, Ricaurte worked as a farmer and discovered the values of generosity, humility, and entrepreneurship through his experiences on the farm. he dreamed of raising his children in the same way. in Valle del Cauca, he met Suldery Arango, a woman with coffee in her veins, and together, they built a coffee empire. In 2005, their estate won first place in Colombia’s prestigious "Cup of Excellence," a testament to their unwavering dedication.
Ricaurte was a visionary, always seeking innovative practices in coffee cultivation and business. tragically, his life was cut short in 2013 due to violence in the Colombian countryside, leaving behind a legacy that continues to inspire coffee farmers across the country.
after his death, the family contemplated selling the farm, but Ricaurte’s youngest son, Oscar Fernando, chose to honour his father's legacy. Oscar took over the farm and, with a deep commitment to sustainable practices and innovation, transformed Los Nogales into a modern coffee production centre. today, the farm produces high-quality coffee, blending tradition with research, technological innovation, and environmental conservation.
washed process
- selective harvesting: only ripe cherries are carefully selected for top-quality decaf coffee.
- disinfection: the cherries are disinfected using treated water to ensure cleanliness.
- water density sorting: the cherries are sorted by density to select only the best beans.
- fermentation: the beans undergo 90 hours of fermentation with sourdough-like starters to develop unique flavours.
- washing: after fermentation, the beans are washed to remove residues and unwanted flavours.
- natural solvent addition: a natural coffee-derived solvent is added to aid caffeine extraction.
- caffeine extraction: the beans are immersed in the solvent for 48 hours to dissolve the caffeine without affecting flavour.
- final wash: the beans are thoroughly washed to remove any solvent residue.
- controlled drying: the decaffeinated beans are carefully dried for 8 days to maintain freshness and quality.