Decaf Before Death - Nogales - Typica Decaf (100g)

Roasted to order and in small batches on Sundays 

Finally, a fully decaffeinated coffee from Nogales!

This is everything we’ve come to expect from a Nogales coffee: unusual, delightful and complex. It’s well rounded and juicy, with bright acidity, delicate floral aromatics and a distinctive herbal character.

Expect lychee and lime up front, followed by the fragrant, lightly herbal character of oolong tea and a juicy, refreshing finish.

Produced entirely at Nogales in Huila, Colombia, this Typica is decaffeinated at farm level using hot water before being reinfused with fermented coffee mosto. This unusual process helps restore sweetness, body and aromatic complexity after the caffeine has been removed.

About the coffee

Producer: Nogales
Farm: Nogales
Lot: Nispero
Region: Huila, Colombia
Variety: Typica
Process: Washed, Decaf with Mosto
Altitude: 1,900 masl
Taste notes: Lychee • Lime • Oolong Tea • Juicy

Direct trade with Nogales

The story behind the coffee

This Typica comes from the Nispero lot at Nogales, grown at 1,900 metres above sea level alongside Yellow Bourbon and some of the farm’s Geisha production.

The cooler conditions at this altitude allow the cherries to mature slowly and consistently, making Nispero one of the farm’s particularly high-quality growing areas.

Nogales is known for its experimental and carefully controlled approach to processing. Rather than sending this coffee elsewhere to be decaffeinated, every stage takes place on the farm, from cherry selection and mosto preparation to caffeine removal, reinfusion, drying and storage.

The result is a complex and distinctive coffee that retains the vibrancy and character we associate with Nogales coffees.

The process

Only dense, fully ripe cherries are selected for this lot. After picking, the cherries are cleaned and mechanically sorted to remove floaters, underripe fruit and defects.

The cherries are then depulped. The removed pulp and mucilage are mechanically pressed to extract a juice rich in sugars and fruit compounds. This juice is fermented under controlled conditions to create coffee mosto, which is stored for use later in the process.

The washed coffee is dried on traditional raised beds until it reaches a stable moisture level. It is then hulled at the farm’s own dry mill, removing the parchment and preparing the green coffee for decaffeination.

Farm-level decaffeination with mosto

The green coffee is immersed in hot water for several hours. This stage is repeated twice, gradually extracting caffeine from the beans without the use of synthetic chemical solvents.

Once the caffeine has been removed, the beans are immersed in fermented coffee mosto for approximately 24 hours. During this stage, the coffee absorbs aromatic compounds developed during fermentation, helping restore sweetness, body and complexity.

The coffee is then transferred to a dedicated decaf drying station. Because decaffeinated green coffee is more sensitive to changes in humidity and temperature, it is dried on enclosed African raised beds in a purpose-built facility with controlled airflow.

Natural sunlight is used where possible, with dehumidification used during periods of high humidity or limited sunshine. Drying takes approximately five days, until the coffee reaches its target moisture level.

Finally, the coffee is packed in GrainPro bags and stored under controlled conditions before export. Every stage of the process takes place at Los Nogales.

Roasted fresh, in small batches

We roast every coffee to order in small batches on weekends before dispatching it fresh the following week. This helps each coffee reach you at its best, ready to brew.

Nogales coffees are rarely straightforward, and this one is no exception. It’s floral, juicy, herbal and refreshingly different, with a process developed entirely around preserving the character of the original coffee.

A fully decaffeinated Nogales release has been a long time coming, and we don’t expect this lot to last long. Once it’s gone, it’s gone.