Los Nogales

This low-caffeine coffee comes from a rigorous selection of ripe cherries, sorted by density after disinfection. Decaffeination begins by immersing the beans in hot water (80°C) to open the pores, followed by three baths with a natural solvent extracted from coffee pulp, allowing approximately 95% of the caffeine to be removed while preserving the aromas. A controlled fermentation of 96 hours is then carried out with a starter from previous batches, at 18°C, in order to enrich the aromatic profile. The result is a surprisingly expressive coffee, with a lovely acidity and fruity notes. About 80 years ago, Ricardo Hernández and Concepción Castillo founded the Los Nogales farm in Pitalito, Huila, with the ambition to make their mark on coffee history. Their youngest son, Ricaurte Hernández, born in 1952, is distinguished by his dedication to the land, his generosity, and his entrepreneurial spirit. Alongside his partner, Suldery Arango, he built a veritable coffee empire, crowned in 2005