Mosto Decaf Colombia Oscar Hernandez

Beans from Colombia, processed with Mosto Decaf, Typica variety with flavor notes of: Bergamot, Strawberries, Raspberries and Citrus.

Finca Los Nogales is a family venture, so it's hard to talk about just one specific person. For us, however, its face is the charismatic Oscar Hernandéz, the leader of the entire project.

Oscar is a third-generation coffee farmer in the southern department of Huila, near the town of Bruselas. He is a man full of energy, always positive and innovative – not only for his family but also for the entire local community. His father, Ricaurte Hernandéz, was the first to prove what is now obvious – that Bruselas produces some of the best coffees in all of Colombia. In 2006, he won the Colombian Cup of Excellence, and as locals say, it was thanks to him that the world heard about Bruselas.

Ricaurte "put" Bruselas, and with it the entire Huila department, on the specialty coffee map. Today, Oscar continues this tradition – thanks to him and his innovative approach, Los Nogales has become a center of innovation and knowledge for all active, engaged farmers in the region.

Process: Mosto Decaf

Selective harvesting and flotation:
Ripe coffee cherries are carefully hand-picked, then immersed in water to separate all damaged or unripe cherries.

Fermentation and washing:
The harvested cherries ferment for 24 hours, after which they are thoroughly washed to remove any remaining pulp and impurities.

Drying and hulling:
The beans are sun-dried on traditional, raised beds, then hulled to remove the parchment layer and obtain clean, green coffee beans.

Hot water bath:
The green beans are submerged in 40°C water for approximately 4 hours, and the entire process is repeated twice.

Addition of natural solvent:
A natural solvent (mosto), obtained from the pulp or skins of coffee cherries, is added to the beans, after which the beans macerate for 24 hours.

Rinsing:
After soaking, the beans are thoroughly rinsed to remove any remaining substances.

Drying:
Finally, the beans are dried for about 5 days until optimal moisture and stability are achieved — ready for further processing or export.