Los Nogales - Colombia

An award-winning farm, an innovative on-site decaffeination process, and a coffee with exceptional depth and complexity that inspires us.

Why "Low Caf": 95% of the caffeine has been removed from the beans. This means that this coffee has significantly less caffeine than conventional coffee, but it doesn't quite reach the EU limits to be classified as Decaf.

mango, raspberry, banana, and grapefruit

€20,00

This coffee will be shipped as whole bean.

Origin: Lot Nispero, Huila, Colombia

Producer: Hernández Family

Variety: Typica

Altitude: 1950m

Process: Washed

Decaffeination: Mucilage EA Decaffeinated

carefully sourced

Delicious coffee from sustainable sources.

We source our coffee directly from producers or responsible partners who share our values.

roasted on demand

Decaffeinated coffee ages faster due to the decaffeination process.

To be able to offer you the best possible taste experience, we roast to order.

recyclable bags

We deeply believe that outstanding coffees and environmental protection go hand in hand.

With opting for recyclable packaging we are making a small contribution to ensuring that quality does not come at the expense of the environment.

The Hernández family's heritage has been deeply rooted in the hills of Pitalito, Huila, for three generations. Today, Finca Los Nogales has evolved into an award-winning and innovative agricultural operation.

Around 80 years ago, Ricardo Hernández and Concepción Castillo settled on the "Los Nogales" farm in Pitalito, Huila, with the dream of making a name for themselves in coffee history. Their love produced eight children, all of whom dedicated their lives to agriculture. Their youngest son, Ricaurte, stood out in particular, ensuring the family's place in the coffee world. Together with his wife, Suldery Arango, they built a coffee empire and in 2005, thanks to the family's dedication, their estate won first place in the Colombian "Cup of Excellence" competition.

Ricaurte was a visionary who constantly sought innovative methods in coffee cultivation and business. His life tragically ended in 2013 due to violence in rural Colombia, leaving behind a legacy of resilience and inspiration for coffee farmers across the country. After Ricaurte's death, Oscar Fernando, his youngest son, decided to honor his father's legacy and took over the farm.

In 2024, Weihong Zhang won the US Brewers Cup Championship with a Typica-Coffee from the Nispero Lot, decaffeinated directly on the Los Nogales farm. This was the first time in the competition's 20-year history that a decaffeinated coffee had won the title, marking a significant moment for the specialty coffee industry and further proof of the exceptional work being done at Los Nogales farm.

The journey of this low caf green coffee begins with the meticulous selection of ripe cherries, ensuring only the highest quality beans are chosen. After being disinfected with treated water, the cherries are sorted using a water density method to ensure optimal quality. The pulp is then removed.

The low caf process starts by immersing the coffee beans in hot water at 80°C to open the pores and prepare them for caffeine extraction. A natural solvent derived from coffee pulp is introduced to the water, and this process is repeated three times to remove approximately 95% of the caffeine while preserving the coffee’s inherent flavours.

Next, a unique fermentation process is employed using a sourdough
starter. This fermentation lasts for 4 days (96 hours) in plastic containers. The sourdough, which acts as a starter culture similar to traditional sourdough, is collected from previous batches of the same coffee type and stored at a controlled temperature of 18°C to maintain optimal conditions.

The final step involves an 8-day drying process in a controlled environment, ensuring the coffee reaches the ideal moisture level. This meticulous approach preserves the freshness and quality of the beans, resulting in a coffee with delightful notes of banana, candy, lime and green tea.

-Forest Coffee

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