NOGALES - Low Caf - Colombia Filter Coffee

We are very pleased to present to you an exceptional filter coffee with the Los Nogales Low Caffeine Typica. This special lotwas produced by Angie and Oscar Hernandezat the renowned Finca Los Nogalesin Huila, Colombia. The coffee plants grow there at approximately 1,750 meters above sea level.

This coffee is a naturally decaffeinated Typica. After selective harvesting, the cherries are first fermented and then washed. The decaffeination process is carried out particularly gently using a natural extract from coffee cherries, which best preserves the original flavor profile. Please note: This coffee contains more caffeine than a standard decaf, hence the designation Low Caffeine.

The result is an incredibly clear, elegant, and fruity filter coffee with wonderful floral aromatics and very juicy acidity.

We taste cherry, blueberry, hibiscus, mandarin, cocoa, black tea, and floral notes.

The coffee impresses with a silky mouthfeel, light body, and very clear, vibrant acidity. We find the combination of floral notes, citrus freshness, and the transparency and complexity that is extraordinary for a low-caffeine coffee to be particularly exciting.

A special filter coffee for all those who love fruity, floral, and elegant coffees.

Only while stocks last!

Flavors: cherry, blueberry, hibiscus, black tea, mandarin, cocoa, floral notes

Body: light

Mouthfeel: silky

Roast level: light filter

Recommended for: V60, Origami, Orea, Kalita, AeroPress, Chemex, Next Level Pulsar and many more

Cupping Score: 87

Importer: Colombian Spirit

Filter coffee from Colombia

• Variety: Typica
• Producers: Angie and Oscar Hernandez
• Farm:Finca Los Nogales
• Region:Huila
• Altitude: 1750m
• Harvest: 2026
• Processing: Washed / Low Caffeine

Processing details

The ripe coffee cherries are first carefully selected and hand-picked. They are then placed in water to sort out unripe or defective cherries based on their density – these float to the surface and are removed.

After the harvest, the cherries ferment for 24 hours before being thoroughly washed. They are then dried in the sun on traditional raised beds. Subsequently, the parchment is removed, leaving only the raw green coffee ("Excelso").

For natural decaffeination, the beans are soaked for several hours in water heated to approximately 80 °C. This opens the pores of the beans, allowing the caffeine to be dissolved. This process is repeated twice. Afterward, a natural extract ("mosto") is used, which is derived from the pulp and skins of the harvested coffee cherries. The beans remain in this extract for another 24 hours. They are then thoroughly cleaned and slowly dried again.

The drying process takes place in two phases: once directly after fermentation and again after the decaffeination process. In both cases, the beans are slowly dried on raised beds until the ideal residual moisture level for storage is reached.

Finally, the coffee rests for 15 to 30 days in GrainPro bags. This stabilization phase ensures that the moisture is evenly distributed and the flavors can harmonize – a decisive step for clarity, balance, and the final cup quality.

Farm details

Los Nogales is a family-run coffee project in Huila, Colombia, led by Angie and Oscar Hernandez. The farm combines traditional coffee production with modern approaches to fermentation, sustainability, and processing.

Los Nogales gained particular recognition by winning the Cup of Excellence in 2005. Since then, the farm has continuously developed new projects and processes – including a low-caffeine coffee produced entirely on the farm as well as innovative products made from coffee cherries.

At the heart of their work is the aspiration to produce exceptional coffees with a high degree of transparency, care, and a strong focus on quality and innovation.

Cone Filter (e.g.: Graycano, V60, Origami,...)

• Brew Ratio 14g coffee - 250g water; temperature 93° ; 25 clicks C40 MK4
• 0:00 - 0:10 - 50ml
• 0:10 - 0:35 - (Bloom)
• 0:35 - 0:45 - 50ml
• 0:55 - 1:05 - 50ml
• 1:15 - 1.25 - 50ml
• 1:35 - 1:45 - 50ml - then gently swirl the dripper)
• 2:30 - finished

This recipe also works with 18g/300ml or 20g/325; in that case, pour in 60ml / 65ml increments and perhaps adjust the grind size slightly coarser (26 clicks). The total time may increase slightly.

Flat Filter (e.g.: Kalita, Orea, Origami, Graycano with coin,...)

• Brew Ratio 14g coffee - 250g water; temperature 93° ; 25 clicks C40 MK4
• 0:00 - 0:10 - 50ml
• 0:10 - 0:35 - (Bloom)
• 0:35 - 0:55 - 100ml
• 1:15 - 1:35 - 100ml - then slightly swirl the dripper)
• 2:50 - finished

This recipe also works well with 18g/300ml or 20g/320; in that case, pour in 60ml/120ml or 70ml/125ml increments and perhaps adjust the grind size slightly coarser (27 clicks). The total time may increase slightly. For Orea or Fellow, use a slightly finer grind.

AeroPress:

• AeroPress inverted.
  
• 18g coffee; (24 clicks); 170ml water; 91°
  
• 0:00 - 0:30 pour in 50ml water and stir slowly 5 times
  
• 0:30 - 1:00 top up to 170ml, stir 10 times, then attach filter, remove air, and place on server.
  
• start pressing slowly at 1:30 minutes, finished at 2:00 minutes.
  
• then top up with 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

• 20g coffee;
  
• 330ml water,
  
• water temperature 95°;
  
• 3:30 minutes extraction time including blooming;
  
• 3 pours
  

Hario Switch

• 17g coffee (27 clicks);
• 250ml water (90°)
• Bloom 50g water 25s; then open valve
• at 35s pour up to 150g
• at 1:15min close valve and pour up to 250g (perhaps a bit earlier; water should not have drained completely yet)
• at 1:50 open valve again and gentle swirl
• at approx. 2:50 finished.
  

Have fun trying it out and experimenting yourself ;-)