Additional information
| Weight | N/A |
|---|---|
| Weight | 200g, 500g, 1kg |
| Grind | Whole Beans, V60, Aeropress, Espresso, French Press |
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Colombia Los Nogales EA Decaf
Price range: RM 90.00 through RM 270.00
Raspberry, Black Grapes, Lime Kaffir, Lavender
Finca Los Nogales in Colombia is an innovative and multi-award-winning farm, celebrated for its high-quality coffee and pioneering processing techniques. Owned by the Hernandez family, the farm’s decaffeinated Typica variety is especially renowned, having been used to win the 2024 US Brewers Cup. Their groundbreaking approach to EA (Ethyl Acetate) decaffeination, which leverages the coffee’s own mucilage, sets their product apart in the specialty coffee world.
EA decaf with mucilage
Finca Los Nogales’ unique decaffeination process is a masterclass in on-farm innovation. Instead of using commercially sourced sugarcane to create ethyl acetate, they derive the EA naturally from the coffee’s own pulp and fermented mucilage. This integrated, farm-to-bean approach produces a decaf coffee that is exceptionally vibrant and complex.
The process follows these steps:
- Harvest and fermentation: Selectively harvested, ripe cherries are pulped, and the seeds are fermented for 90 hours with a sourdough-like starter. The fermented “mosto” (the coffee’s own sweet, pulpy juices) is collected.
- Natural EA creation: The Hernandez family ferments the coffee’s own cherry skins and mucilage to create a natural source of ethyl acetate.
- Decaffeination: The coffee beans are submerged in this natural EA solution for 48 hours to gently extract the caffeine.
- Final wash and drying: The beans are thoroughly washed to remove any residue and then dried over eight days to lock in the flavor.
Area: Inza, Cauca
Process: EA Decaf with Mucilage
Variety: Caturra
Altitude: 1750 meters
Related products
Colombia Finca Las Flores (Chiroso AN)
Rose, Mango, Passion Fruit
Finca Las Flores is one in a group of five farms that have banded together for the greater success of each producing family. This tight-knit collective in the Pitalito area collaborates closely in everything from agronomy and processing innovations, through to marketing networks and community get-togethers.
Las Flores began with 2 hectares mixing Caturra and Colombia variety coffee trees (some 18,000 in total planted) when Edilberto Vergara and Nubia Ayure arrived, moving the family from Cundinamarca to Acevedo in 1990. As their three boys grew up, they became instrumental in the Las Flores production. Eldest Carlos with youngest Diego runs most logistics for the farm on the ground. Whilst middle son, Johan, has brought his experience from working with other celebrated producers to direct processing decisions at Las Flores and having an extraordinary impact on the qualities being achieved.
Since 2006, the family have gradually built on their traditional beginnings with the introduction of alternative varieties for the region, such as Chiroso, Java, Pacamara, Pink Bourbon and Tabi. Currently, Las Flores spans over 14 hectares with 90,000 trees, whilst always retaining a dedicated natural reserve to protect its biodiversity.
Area: Huila
Process: Anaerobic Natural
Variety: Caturra Chiroso
Altitude: 1750 meters