We’re genuinely excited to offer this coffee—because it completely redefines what decaf can be. Produced by Angie Hernández at Nogales in Pitalito, Huila, this is without question one of the most impressive decaffeinated coffees we’ve ever tasted. It’s not just good “for a decaf”—it’s simply outstanding, standing comfortably alongside competition-level coffees with clarity, intensity, and character that feels almost unbelievable in this category. This lot is Caturra, grown at elevations between 1870–2000 masl, where slow cherry maturation builds the foundation for sweetness and structure. At Nogales, Angie and the team approach every lot with precision, applying the same level of care and intention typically reserved for high-end competition coffees—ensuring the raw material is exceptional before processing even begins. The process is meticulous from start to finish. After selective harvesting, the cherries undergo a controlled 24-hour fermentation in whole fruit, allowing sugars and early fruit complexity to develop. The coffee is then depulped, washed, and dried before entering a natural EA decaffeination process. Here, the beans are first immersed in warm water to open their structure, allowing caffeine and soluble compounds to dissolve. A natural solvent derived from coffee pulp is then introduced, selectively removing caffeine while preserving flavour compounds. This is repeated in cycles, before a final rinse and careful drying stabilise the coffee—locking in clarity, sweetness, and aromatic intensity. In the cup, it’s explosive. Intense notes of banana, pineapple, and guava dominate, delivering a vibrant, tropical profile that feels juicy, saturated, and incredibly expressive. There’s a brightness and lift that keeps everything clean and structured, with a sweetness that carries through the finish. It’s bold, memorable, and genuinely exciting—proof that decaf, when done at this level, can be something truly special. Net weight: 150 grams Flavour profile: Banana, pineapple, guava