Los Nogales - Decaf {Caturra - Thermal Shock Washed}

Technical Sheet

Roaster: KB Coffee Roasters
Origin: Pitalito, Huila, Colombia
Locality: Bruselas, El Diamante
Producer: Oscar Hernández
Farm: Los Nogales
Variety: Caturra
Process: Decaffeinated Thermal Shock Washed
Altitude: 1,870–2,000 masl
Initial Fermentation: 24 hours
Decaffeination: Hot water and coffee-derived mucilage
Mucilage Soaking: 24 hours
Final Drying: Approximately 5 days
Tasting Notes: Pineapple · Peach · Apricot · Floral
Format: 250g
Roast: Filter Roast
Ideal for: Filter and Espresso
Type: Decaffeinated

Why we like it: A decaf from Oscar Hernández that shatters the idea that caffeine-free coffees must have simple profiles. Its notes of pineapple, peach, apricot, and floral, along with Los Nogales' innovative processing, offer a different experience within specialty coffee.

Who should buy it: Ideal for those looking for a high-quality decaf without giving up fruity and floral profiles. Especially recommended for lovers of experimental Colombian coffees and for those who want to enjoy a special cup in both filter and espresso.

Los Nogales Decaffeinated is a Colombian coffee produced by Oscar Hernández at Finca Los Nogales, located near Bruselas, in the southern part of the Huila department.

This Caturra variety lot, grown at altitudes between 1,870 and 2,000 meters, stands out for its innovative processing and a sensory profile with notes of pineapple, peach, apricot, and floral.

A decaffeinated coffee designed for those seeking all the aromatic complexity of a specialty coffee, without the caffeine.

Finca Los Nogales and Oscar Hernández

Finca Los Nogales is a family project founded around 1940 by the Hernández family.

Ricaurte Hernández, Oscar's father, was an important figure in the development of specialty coffee in the region. In 2006, he won Colombia's Cup of Excellence, contributing to the recognition of coffees from Bruselas and Huila.

Today, Oscar Hernández continues the family project, combining tradition, research, and innovation.

Los Nogales works based on three fundamental pillars: terroir, genetics, and science. Its approach includes sustainable agricultural practices, organic fertilizers made from coffee waste, and collaboration with specialists in microbiology, biochemistry, and agronomy.

The farm also has its own wastewater treatment plant.

Decaffeinated Thermal Shock Washed Process

This coffee uses a process that combines washed processing with a decaffeination method developed using hot water and natural components derived from coffee.

Processing begins with the manual selection of ripe cherries, which are then sorted by flotation to remove defective ones.

The cherries ferment for 24 hours before being washed and sun-dried on raised beds.

Once dried, the coffee is hulled, and Excelso-grade beans are selected to begin decaffeination.

The beans are submerged in hot water for several hours, repeating this procedure twice to promote caffeine extraction.

Subsequently, mucilage derived from the coffee pulp or husk is added, and the beans remain soaked for 24 hours.

Finally, the coffee is carefully washed and undergoes a final drying phase of approximately five days.

This method is part of Los Nogales' innovative approach, which seeks to develop decaffeinated coffees with complex sensory profiles.

Sensory Profile

In the cup, we find notes of pineapple, peach, apricot, and floral.

The profile combines the tropical character of pineapple with the fruity sweetness of peach and apricot, accompanied by delicate floral nuances.

The result is an expressive, fruity, and aromatic decaffeinated coffee that demonstrates the potential of decaffeination processes applied to specialty coffees.

Roasted by KB Coffee Roasters, this coffee is presented in a 250g format and is suitable for both filter and espresso.

KB Coffee Roasters is a Parisian roaster obsessed with one thing: flavor.

Their philosophy is simple yet radical — they choose coffees solely for how they taste, not based on trends, marketing, or history. Every batch undergoes blind cuppings, and they only select what truly excites them to drink every day.

Their approach is deliberately "selfish": they roast the coffee they love. This honesty defines their identity — they don't try to please everyone, but rather to create something truly special.

Behind every coffee is rigorous work with long-term producers and partners, carefully managing the entire process from origin to cup.

👉 Result: authentic, precise coffees made with a real obsession for quality.