Decaf Before Death
Decaf Before Death - Los Nogales Caturra (Low-caf) (100g)
Decaf Before Death - Los Nogales Caturra (Low-caf) (100g)
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Roasted to order and in small batches - might take 2-4 days to dispatch
This exceptional low-caffeine coffee comes from one of Colombia's most renowned farms, Los Nogales, where the Hernandez family has been perfecting their craft for generations. Using an innovative on-farm decaffeination process, this Caturra delivers outstanding complexity whilst retaining only 0.13% of its original caffeine content. It's almost decaf (for EU that's 0.1%)!
About the Coffee
- Origin: Pitalito, Huila, Colombia
- Farm: Los Nogales
- Producer: Hernandez Family
- Variety: Caturra
- Process: Washed, On-Farm Low-Caf
- Altitude: 1750-1950 MASL
- Roast Level: Light
- Notes: Banana, Raspberries, Candy, Crème Brûlée
The Process
This coffee undergoes a remarkable on-farm low-caffeine process developed by the Hernandez family. After careful cherry selection and sorting, the beans are immersed in 80°C water to open the pores, then treated with a natural solvent derived from coffee pulp - repeated three times to remove approximately 95% of caffeine whilst preserving flavour compounds.
What makes this truly special is the 96-hour fermentation using a sourdough starter culture collected from previous batches and maintained at 18°C. This unique approach adds incredible depth and complexity before an 8-day controlled drying process.
The Legacy
Los Nogales has been in the Hernandez family for over 80 years, with a legacy that includes winning Colombia's Cup of Excellence in 2005. Today, Oscar Fernando Hernandez continues his father's vision of innovation and sustainability, making Los Nogales one of the most progressive farms in specialty coffee.
Brewing Notes
This coffee extracts much faster than most! We recommend:
- Ratio: 17g coffee : 250g water
- Temperature: 89-90°C
- Method: Bloom with 50g for 45 seconds, pour to 150g, when bed is dry pour to 250g
- Total time: ~2:15 minutes (if under 2:00, increase agitation)
- Rest time: Minimum 2 weeks (ideally more for optimal flavour development)
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