Say hello to a decaf coffee you won’t find anywhere else. We’re talking about the Caturravariety from Colombia, crafted by a master of his craft, Oscar Hernández. Thanks to the specific characteristics of this variety, combined with an innovative fermentation method using a mixture of coffee pulp andhusks—known as mosto—the resulting cup offers a rounder and sweeter body than the Typicavariety . However, the coffee remains clean and refined to perfection; its flavor profile now features juicy red grapes alongside sweet notes of lychee. Its round, juicy, and perfectly balanced body makes it the ideal choice for evening moments when you want to savor something rare and exceptional.
Behind this coffee standsOscar Hernández—a visionary and leader of the family farm Los Nogales, located in the Bruselas region of Huila. This part of Colombia is considered the heart of specialty coffee production, and it is from here that some of the country’s most distinctive and cleanest profiles originate. Oscar carries on the legacy of his father, Ricaurt, winner of the 2006 Colombian Cup of Excellence, and with every lot he confirms that even decaffeinated coffee can possess depth, character, and top-tier quality.
Caffeine is removed usingthe innovativeDecaf Mosto Process, which mimics the natural fermentation process. The beans are first hand-picked and sorted, then undergo a 24-hour fermentation and thorough washing to maintain purity. This is followed by drying on African beds, a gentle hot bath, and maceration in a natural extract made from coffee cherry pulp, during which the caffeine is gently removed without chemicals. As a result, the flavor remains full-bodied, aromatic, and naturally sweet—a reminder that even decaf can be exceptional.
- Altitude: 1,870–2,000 m abovesea level