LOS NOGALES, COLOMBIA (LOW CAF)

This isn't your typical low-caffeine coffee.

Nearly 80 years ago, Ricardo Hernández and Concepción Castillo set out to establish Los Nogales, nestled in Pitalito, Huila. Grown at 1,750 metres, this Caturra lot is decaffeinated differently to the sugarcane EA process that Colombia is famed for.

Hand-selected cherries are sorted and then depulped before being disinfected with treated water. Beans then undergo a 90 hour fermentation process that contains a starter solution from a previous batch. Once fermentation is complete, the beans are washed again and then a solvent derived from the coffee pulp and husk is applied to begin caffeine extraction. This innovative process naturally reduces caffeine levels while preserving the vibrant character and complexity of the coffee.

Expect a cup that redefines your low-caf experience. We are getting notes of Parma violets and a boozy melon-like finish. Complex and smashable!