Beansmith.spresentsNOGALES, a decaffeinated coffee that retains its full, layered, and naturally sweet flavor even without caffeine. The cup reveals a balanced combination of mandarin, panela, and chocolate-covered banana, complemented by a medium, pleasantly juicy acidity. Thanks to the traditional Typica variety and the mosto method, this coffee has a surprisingly fruity and clean taste – so much so that few would guess it is decaf. With a cupping score of 88, it is one of the most distinctive decaffeinated lots of the season and offers a juicy, sweet, and very elegant expression on the filter.
The roots of this coffee lie in the Los Nogales family farm in Bruselas, Colombia, run by the energetic innovator Oscar Hernández. His family is an important part of the region's history – his father Ricaurte helped put Bruselas on the specialty coffee map when he won the Cup of Excellence in 2006. Today, Oscar continues the family tradition while moving the farm towards a modern and sustainable approach. At Los Nogales, their philosophy is based on three pillars: respect for the soil and regenerative agriculture, working with diverse coffee genetics, and connecting science with practice. As a result, the farm has become a center of innovation that inspires farmers throughout the region while producing exceptional lots with precise sensory characteristics.
The unique character of this coffee is achieved using the decaf mosto method, which combines traditional washing with a natural decaffeination process. After hand selection and fermentation, the beans are dried on raised beds and stripped of their parchment, then immersed twice in a hot bath at 40°C and macerated in coffee cherry juice – must. This step gives the coffee a distinctive sweetness and fruitiness, as the substances contained in the pulp are naturally absorbed into the beans. After a final wash and five days of drying, the result is a decaf that tastes like a full-bodied filtered coffee: sweet, juicy, and exceptionally clean. Nogales Decaf is an example of how an innovative approach can transform decaffeinated coffee into a fascinating taste experience.