Pillow Talk - Colombia {Decaf}

Technical Sheet

Roaster: DAK Coffee Roasters
Name: Pillow Talk Decaf
Origin: Colombia
Region: Pitalito, Huila
Farm / Project: Los Nogales
Producer: Óscar Hernández
Variety: Caturra
Process: Decaf (decaffeinated at origin)
Initial Fermentation: 24 hours
Decaffeination Method: Hot water and natural solvent derived from coffee pulp or husk
Harvest: 2026
Altitude: 1,870–2,000 masl
Tasting Notes: Raspberry · Rosemary · Honey
Descriptive Profile: Starfruit · Agave · Rosemary
Level of Intervention: High
Roast: Filter Roast
Recommendation: Filter
Format: 200g

Why we like it

Because Los Nogales takes decaffeinated coffee to the next level, directly controlling the entire process on the farm. A Caturra with an unusual combination of fruity, sweet, and herbal notes, showcasing the potential of experimental decaffeinated coffees.

Who should buy it

Ideal for those seeking a specialty decaf with complexity, sweetness, and bright acidity. Also for those who enjoy experimental Colombian coffees and want a caffeine-free option that retains a distinctive sensory personality.

From the mountains of Pitalito, Huila, Colombia, comes Pillow Talk Decaf, a Caturra from the 2026 harvest produced by Óscar Hernández at Los Nogales, at an altitude between 1,870 and 2,000 meters.

What makes this coffee special is that the entire process takes place directly on the farm. Los Nogales has its own wet and dry processing facilities, fermentation and quality control laboratories, and even a decaffeination station. This allows the team to oversee every stage, from the selection of the cherries to the final decaffeinated coffee.

Roasted by DAK Coffee Roasters for filter, Pillow Talk presents a bright and sweet profile, with notes of starfruit, agave sweetness, and a delicate herbal character of rosemary.

An experimental decaf that demonstrates that removing caffeine does not mean giving up a complex and expressive cup.

Origin and Producer

Los Nogales is located in Pitalito, Huila, Colombia, at an altitude between 1,870 and 2,000 meters above sea level.

Led by Óscar Hernández, it is part of a three-farm project together with Finca Nahui and Finca Neblina.

Los Nogales has become a center for coffee experimentation and processing, with its own wet and dry processing facilities, fermentation and quality laboratories, and a station dedicated to decaffeination.

The team works with controlled fermentations, drying techniques, and soil management, keeping much of the processing directly on the farm.

This Caturra lot represents their experimental approach, combining an initial washed processing with a decaffeination method developed at origin.

Caturra Variety

Caturra is a compact-growth variety widely cultivated in Colombia.

For this lot, fully ripe cherries are hand-picked and sorted before processing begins.

The result retains a bright and sweet character, with notes of starfruit, agave, and a fresh touch of rosemary.

Decaf Process

The processing combines an initial washed method with a second series of treatments aimed at removing the caffeine.

1. Sorting and flotation

Ripe cherries are selectively picked and undergo a flotation process to separate the lower-quality fruit.

2. 24-hour fermentation

The selected cherries ferment for 24 hours before being washed.

3. Washing and drying

The coffee is washed, sun-dried, and then hulled to remove the parchment.

4. Hot water immersion

The beans undergo two immersions in water at 40°C, for four hours each, as preparation for caffeine extraction.

5. Decaffeination

The coffee is submerged for 24 hours in a solution with a natural solvent derived from the coffee pulp or husk, which allows the caffeine to be extracted.

6. Final washing and drying

Finally, the beans are washed again and dried for approximately five days.

The entire process takes place directly at Los Nogales, allowing Óscar Hernández's team to maintain control from the cherry to the finished decaffeinated coffee.

Note: Due to the decaffeination process, the beans may show an unusual color. This is completely normal and does not affect the quality of the coffee.

Intervention Level: High

Pillow Talk presents a high level of intervention due to the combination of two processing stages.

First, the coffee undergoes a washed process with controlled fermentation. Subsequently, it is subjected to a second series of treatments to remove the caffeine, including hot water immersions and the use of a solvent derived from the coffee's own byproducts.

What is most interesting is that both stages take place at Los Nogales, something that sets this lot apart from many decafs processed in external facilities.

Sensory Profile

A bright, sweet, and aromatic cup, with a fruity character reminiscent of starfruit.

The sweetness of the agave provides balance, while the rosemary introduces a fresh and distinctive herbal nuance.

DAK also identifies notes of raspberry and honey in the sensory profile of this lot, reinforcing its fruity and sweet profile.

A decaf with personality, complexity, and an unusual sensory expression.

Dak was born from a true passion for coffee and a desire to embark on a journey of endless discoveries. We are located in Amsterdam.

We select our coffees based on their unique tasting profiles and, of course, being 100% traceable. We partner with importers who share our values and roast each of our coffees carefully to bring out the best flavors they have to offer.

We roast on an IMF machine that provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to develop properly in a shorter time. The result is clean, bright, and sweet coffees.