{"product_id":"decaf-before-death-nogales-fresa-kalo-decaf-100g","title":"Decaf Before Death - Nogales - Fresa Kalo Decaf (100g)","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cem\u003eRoasted to order and in small batches on Sundays\u003c\/em\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis might be one of the most unusual decafs we’ve released yet — and the most delicious!\u003c\/p\u003e\n\u003cp\u003eFresa Kalo is a Chiroso from Nogales, processed entirely at farm level using their hot-water decaffeination method before being reinfused with cascara tea and botanical extracts of hibiscus and strawberry.\u003c\/p\u003e\n\u003cp\u003eThe result is intensely fruit-forward while still retaining the clarity and delicacy we associate with Chiroso. Expect strawberry and raspberry, juicy watermelon and delicate florals, with a soft, gummy-like sweetness that lingers through the finish.\u003c\/p\u003e\n\u003cp\u003eWe haven’t come across another European roaster offering this particular Nogales lot yet, so this may well be its first appearance in Europe.\u003c\/p\u003e\n\u003ch2\u003eAbout the coffee\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nogales\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Nogales – Carbonero\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Chiroso\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed, Decaf with Cascara Tea \u0026amp; Botanicals\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,850 masl\u003cbr\u003e\u003cstrong\u003eTaste notes:\u003c\/strong\u003e Strawberry • Raspberry • Watermelon • Floral\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003cbr\u003eDirect trade with Nogales\u003c\/p\u003e\n\u003ch2\u003eThe story behind the coffee\u003c\/h2\u003e\n\u003cp\u003eThis Chiroso comes from Carbonero, a small lot at Nogales located at 1,850 metres above sea level and home to just 2,500 coffee trees. Its high elevation and cooler climate allow the cherries to mature slowly, encouraging the floral aromatics, vibrant acidity and delicate sweetness characteristic of the variety. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChiroso is already an expressive variety, but Nogales have taken this lot in a particularly unusual direction.\u003c\/p\u003e\n\u003cp\u003eFresa Kalo was developed to explore how much sweetness, complexity and fruit character can be retained — and rebuilt — through decaffeination. After the caffeine is removed using hot water, the coffee is reinfused with cascara tea alongside food-grade aromatic extracts of hibiscus and strawberry.\u003c\/p\u003e\n\u003cp\u003eThe resulting cup is unapologetically fruit-driven: strawberry, raspberry and watermelon, delicate florals and the slightly chewy, gummy-like sweetness described by Nogales themselves. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eThe process\u003c\/h2\u003e\n\u003cp\u003eCoffee cherries are hand-picked at peak ripeness before being cleaned and mechanically sorted to remove floaters, underripe fruit and defects.\u003c\/p\u003e\n\u003cp\u003eThe cherries are then depulped. The pulp and mucilage are mechanically pressed to extract a coffee-cherry juice rich in sugars, pectins and fruit-derived compounds, which is preserved for later stages of the process. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is dried on traditional raised beds before being hulled at Nogales' own dry mill, producing green coffee ready for decaffeination. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFarm-level hot-water decaffeination\u003c\/h2\u003e\n\u003cp\u003eThe green coffee is immersed in hot water for several hours. This is repeated twice, gradually extracting caffeine without the use of synthetic chemical solvents.\u003c\/p\u003e\n\u003cp\u003eAs some flavour compounds are inevitably removed alongside the caffeine, Nogales then uses a reinfusion stage to restore sweetness, body and aromatic complexity. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor Fresa Kalo, that reinfusion is particularly unusual.\u003c\/p\u003e\n\u003cp\u003eThe decaffeinated coffee spends approximately 24 hours immersed in a freshly prepared cascara tea extract. During this stage, food-grade botanical aromatic extracts of \u003cstrong\u003ehibiscus and strawberry\u003c\/strong\u003e are incorporated into the infusion.\u003c\/p\u003e\n\u003cp\u003eThe beans absorb compounds from the cascara alongside the selected botanical aromatics, adding sweetness, aromatic complexity and greater definition to the final flavour profile. A fresh infusion is prepared for every lot. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNogales states that the botanical extracts used are approved for human consumption in both the European Union and United States. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eControlled drying\u003c\/h2\u003e\n\u003cp\u003eAfter reinfusion, the coffee moves to Nogales' dedicated decaf drying station.\u003c\/p\u003e\n\u003cp\u003eDecaffeinated green coffee is particularly sensitive to fluctuations in humidity and temperature, so it is dried on enclosed African raised beds in a purpose-built facility with controlled airflow.\u003c\/p\u003e\n\u003cp\u003eNatural sunlight is used where possible, with dehumidification during periods of high humidity or limited sunshine. Drying takes approximately five days before the coffee is packed and stored under controlled conditions at the farm. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRoasted fresh, in small batches\u003c\/h2\u003e\n\u003cp\u003eWe roast every coffee to order in small batches on Sundays before dispatching it fresh the following week.\u003c\/p\u003e\n\u003cp\u003eFresa Kalo sits at the experimental end of what decaf can be: distinctly Chiroso, unmistakably Nogales and bursting with red fruit. Strawberry and raspberry lead the cup, followed by juicy watermelon, delicate florals and that strange-but-delightful gummy sweetness.\u003c\/p\u003e\n\u003cp\u003eIt is not a subtle process, and it isn’t trying to be. It’s playful, intensely fruity and very different from almost any decaf we’ve tasted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note on appearance:\u003c\/strong\u003e decaffeination changes the structure and colour of green coffee, so the beans can look considerably darker on the outside after roasting than a caffeinated coffee roasted to the same level. This is still a light roast — exterior colour isn't a reliable indication of roast development with decaf.\u003c\/p\u003e","brand":"Decaf Before Death","offers":[{"title":"Default Title","offer_id":57223176814918,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0906\/2442\/6310\/files\/Group858.png?v=1788086849","url":"https:\/\/www.decafbeforedeath.co.uk\/products\/decaf-before-death-nogales-fresa-kalo-decaf-100g","provider":"Decaf Before Death","version":"1.0","type":"link"}