Farm: Los Nogales
Producer: Hernandez Family
Region: Huila
Variety: Typica
Process: 90-Hour Mossto Anaerobic &On-Farm EA Decaffeination
Altitude: 1750 - 1950 masl
Harvested: 2025
 
Cupping notes: Bubble gum, lavender, sour cherry, strawberry, and dried plums. Rummy and pink grapefruit finish. High molasses sweetness with complex malic acidity.
 
We’ve tasted a lot of low caf over the years. Some are decent. Most are forgettable. But this one - Los Nogales Typica Low Caf - made us stop everything.
 
This coffee is special. Not because it “doesn’t taste like low caf” (though it really doesn’t), but because it carries intention, family history, and bold innovation from start to finish.
 
Finca Los Nogales is a third-generation family farm in El Diamante, near Bruselas, Huila, run by the Hernández family. It was established in the 1940s, but really gained international recognition in 2005, when Ricaurte Hernández - the family’s patriarch - led the farm to 1st place in the Cup of Excellence Colombia. That award didn’t just put Los Nogales on the map, it helped put the entire region of Bruselas on the specialty coffee radar.
 
After Ricaurte’s tragic passing in 2013, his children - Oscar, Angie, and Olga - stepped in. And instead of playing it safe, they pushed things further. Today, Los Nogales is known for blending tradition with serious scientific innovation. They collaborate with microbiologists, biochemists, agronomists, and run a research-driven fermentation lab on site. Everything from processing to soil health is treated with care and curiosity.
 
This Typica Low Caf is one of their proudest projects. Typica is a low-yielding, disease-sensitive variety - not exactly a producer’s dream - but it’s known for its clarity and elegance. Choosing it for a low caf project shows just how much confidence and precision is behind this coffee.
 
The journey starts with careful cherry selection and over 30 skilled pickers. After pulping, the coffee undergoes a 90-hour pre-fermentation in mossto - a starter culture made from the same cherries - developed in-house. This deep fermentation adds layered fruit notes and sparkling complexity.
 
Then comes the caffeine reduction - done on the farm itself. Angie, with her background in microbiology and engineering, developed a groundbreaking method: naturally producing ethyl acetate through alcoholic and acetic fermentation of the farm’s own cherry skins. The beans are gently soaked in this farm-made solvent over 48 hours, reducing caffeine content while preserving the integrity of the coffee’s structure and flavour.
 
Afterward, the coffee is dried slowly and precisely over 8 days to lock everything in.
 
This is a coffee that redefines what low caf can be. It’s sweet, structured, and full of life, with a story that’s just as thoughtful as the taste.
We’re incredibly proud to share it.
 
Transparency.
What we paid:
-Coffee: 29€/Kg
-Shipping: 1.70€/Kg
-Packaging, labelling and sorting: 2€
Quantity bought: 94 Kg
 
This is an omni roast, perfect for both filter and espresso brewing.