FINCA LOS NOGALES
CATURRA – DECAF – COLOMBIA
FARM: Los Nogales
VARIETAL: Caturra
PROCESSING: Washed · Natural-solvent Decaf
ALTITUDE: 1,870–2,000 meters above sea level
PRODUCER: Oscar Fernando Hernández
REGION: Huila – Pitalito
TASTING NOTES: PRUNE • CHERRY • PEACH •
From Finca Los Nogales, this Caturra Decaf is grown in Pitalito, Huila, between 1,870 and 2,000 masl on a farm dedicated to exotic varieties and precision-driven cultivation.
Carefully selected ripe cherries undergo controlled fermentation, washing, and sun-drying before a gentle hot-water immersion and coffee-derived natural-solvent decaffeination, preserving sweetness, clarity, and structure in the cup.
ABOUT THE FARM
Finca Los Nogales is located in Pitalito, Huila, within Colombia’s celebrated coffee-growing highlands. The farm spans 20.5 hectares under native shade trees and forms part of a three-farm project together with Finca Nahui and Finca Neblina, focused on exotic coffee varieties and scientific agronomy.
Inspired by their learning journey in Panama, the team introduced advanced drying systems with precise temperature and humidity control. Their philosophy combines terroir, genetics, and science, while soil health is supported through balanced fertilization using microorganisms and minerals.
Los Nogales is led by Oscar Fernando Hernández, who studied environmental management and later transformed the family farm into a center for innovation after his father’s passing. His work integrates technology, sustainability, and responsible employment, positioning Los Nogales as a reference point for progressive coffee production in Colombia.
ABOUT THIS COFFEE
This lot is part of Los Nogales’ approach to quality-focused production, where careful cherry selection and structured processing are used to highlight balance and clarity. Classified within their quality system that evaluates coffees through agronomic and sensory performance, the farm continues to refine practices to achieve consistency across harvests.
PROCESSING & DECAFFEINATION
Fully ripe cherries are handpicked and floated to remove low-density fruit before a controlled 24-hour fermentation. The coffee is then washed and sun-dried on raised beds before hulling to Excelso grade.
Decaffeination begins with hot-water immersion at 40 °C, repeated in controlled cycles, followed by soaking in a natural solvent derived from coffee pulp or husk. After careful washing to remove residues, the coffee undergoes final drying to stabilize moisture and preserve structure.
This method removes caffeine while maintaining the coffee’s natural sweetness, aromatic clarity, and balance.
