Decaf Colombia Los Nogales Mossto

Decaffeinated coffee that tastes like a tropical morning? This exceptional lot from Los Nogales farm proves it's possible.

It's an incredibly fresh, floral-fruity bomb: rose, lime, lemongrass, passion fruit, and mango. And all without caffeine.

Behind this coffee is Oscar Hernandez, a visionary and leader of the family-run Los Nogales Farm, located in the Bruselas region of the Huila department – considered the heart of Colombian specialty coffee. Oscar continues the legacy of his father, Ricaurte Hernandez, who won the Cup of Excellence competition in 2006, showcasing the region's potential to the world.

🧪 Processing: Decaf Mossto Process

This is not just any decaffeinated coffee.
It's an innovative, delicate, and nature-inspired method that preserves the full flavor spectrum.

Process stages:

Selection and floating
Manual harvesting of cherries. Then immersion in water – unripe and defective cherries float, and selected ones proceed to further fermentation.

Fermentation and washing
24-hour fermentation and thorough washing emphasize the cup's cleanliness and fruitiness.

Drying and hulling
Drying on raised African beds, then parchment removal.

Warm water bath
The beans are heated to 40°C to open their structure – this process is repeated twice.

Mossto fermentation
24-hour soaking in natural coffee pulp extract (mosto), which gently removes caffeine while preserving aromatic compounds.

Final washing and drying
The coffee is re-washed, dried for 5 days, and packaged at the optimal moment.

This method uses no chemicals and focuses on maximum care for flavor, nature, and the body.

☕ How does it taste?

A true floral-fruity explosion:
rose, lime, passion fruit, lemongrass, and mango.

In the cup, you'll find an incredible freshness and complexity that you absolutely wouldn't expect from decaffeinated coffee. This is decaffeination without compromise – pure pleasure with a tropical character.