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Colombia - Los Nogales low caf

Colombia - Los Nogales low caf

€17,00
€17,00
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Colombia | Washed Low Caf | Pink Lemonade, Guava, Cuberdon, Raspberry

The Story

The Process

The Cup

Recipes

We first showcased this very special coffee during the Brussels Coffee Show through a collab with our friends from Muda, in Lille, where we were offered a pack with a bag of the coffee roasted by both of us. The succes was so big that we decided to offer a limited quantity as a stand-alone on our website!

The Nogales Low Caf is produced by the Hernández Family at their historic farm Los Nogales in Pitalito, Huila — a farm with nearly 80 years of heritage and one of the most inspiring family stories in Colombian coffee.

It all began when Ricardo Hernández and Concepción Castillo settled on the land decades ago, passing down their passion for coffee to their eight children. Among them, Ricaurte Hernández became a pioneering figure in Colombian specialty coffee thanks to his generosity, curiosity, and forward-thinking approach to farming.

Ricaurte and his partner Suldery Arango built a legacy of innovation that led Los Nogales to win first place in the 2005 Cup of Excellence — a milestone that elevated the family’s reputation nationwide.

Following Ricaurte’s tragic passing in 2013, the family nearly sold the farm, but his youngest son, Oscar Fernando, chose to preserve his father’s legacy. Oscar has since transformed Los Nogales into a modern coffee hub grounded in sustainability, research, technology, and experimentation.

Producer: Hernández Family
Location: Pitalito, Huila – Colombia
Elevation: 1,750–1,950 masl
Variety: Caturra
Process: Washed – Low Caf

The process begins with the meticulous sorting of ripe cherries, cleaned with treated water and separated using a water density method to ensure consistent quality.

To reduce caffeine, the depulped beans are immersed in water at 80°C to gently open the pores. A natural solvent derived from coffee pulp is then added, repeating the cycle three times to remove around 95% of the caffeine while preserving flavor integrity.

The coffee then undergoes a unique 96-hour fermentation using a sourdough starter culture. This starter is collected from previous batches, preserved at 18°C, and reactivated for each new fermentation — much like maintaining a sourdough mother in baking.

Finally, the coffee is dried for 8 days in a controlled environment, stabilising the sugars and protecting the delicate fruit and candy-like profile that makes this low-caf lot so distinctive.

This Low Caf Caturra is incredibly expressive, offering a cup that tastes nothing like traditional decaf or low-caf coffees. We found lively notes of pink lemonade and bright raspberry, rounded by creamy candy sweetness reminiscent of cuberdon and a juicy tropical touch of guava.

The texture is smooth and silky, with a sweet, clean finish — a remarkable result of the innovative low-caf method and long sourdough fermentation.

Please note that our recipes are guidelines. Water composition, grinder type and pour technique can all influence your final cup — feel free to adjust based on your setup.

Espresso:
Tested on a Linea Mini with ~120 ppm water and a flat-burr grinder.
We enjoy this coffee at 18g in, 45g out in 26–28 seconds for a juicy, sweet, and candy-like shot.

Filter coffee:
Brewed on a V60 with medium grind and 93°C water.
We recommend 15g coffee to 230g water.

  • 0:00 – Pour 50g and bloom for 40 seconds.
  • 0:40 – Pour to 150g.
  • 1:20 – Pour to 230g.

Total brew time: 2:00–2:15.

A sweet, vibrant and truly unique Low Caf experience.

Country & Region: Colombia, Pitalito – Huila
Processing: Washed – Low Caf (thermal shock, natural solvent, sourdough fermentation)
Variety: Caturra
Elevation: 1,750–1,950 masl
Farm: Los Nogales
Producer: Hernández Family

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