A decaf that completely challenges what we expect from decaffeinated coffee.
This Caturra comes from the Arrayán lot at Finca Nogales in Bruselas, Pitalito, Huila. The lot sits at 1,770 metres above sea level and is planted with around 6,000 Caturra trees, positioned to receive protection from the midday sun while benefiting from afternoon light.
After harvesting, the cherries are floated, fermented for 24 hours and washed before being sun-dried on raised beds. The green coffee then undergoes Nogales' decaffeination process using must, a natural solvent derived from coffee pulp or husk.
The result is exceptionally expressive for a decaf. Intense violet aromatics lead into pineapple, strawberry and guava, with lemon-like acidity bringing clarity to a complex, syrupy cup.
It's a coffee we'd happily drink regardless of whether it contained caffeine.
Brew Guide
Filter
15g coffee
240g water
92°C
Medium-coarse grind
A slightly lower temperature and coarser grind help retain the tropical fruit and florals without pushing the extraction too far.
Espresso
18g in
48g out
28-32 seconds
A longer ratio keeps the cup juicy and brings out the pineapple and guava while retaining its syrupy texture.
