This remarkable EA decaf comes from Finca Los Nogales, one of Colombia’s most celebrated coffee farms, and is produced by Angie Hernandez, the youngest member of the family at just 24 years old.

The Hernandez family has spent generations refining cultivation and processing techniques, and Angie is carrying this legacy forward with a fresh perspective. An industrial engineer leading the farm’s laboratory, she is deeply involved in microbiology and fermentation research, pushing the boundaries of flavour development while being a spokesperson for women in coffee.

The process for this decaf begins with the careful selection of the ripest coffee cherries, which are disinfected with treated water to remove contaminants before being floated and graded for density.

The cherries are then pulped and undergo a 90-hour pre-fermentation in mossto derived from the same variety, intensifying complexity before decaffeination. Unlike conventional methods, Angie employs the Ethyl Acetate (EA) method to remove caffeine—a solvent naturally produced through the fermentation of coffee’s skin and water—which is done entirely on the farm.

This involves an initial alcoholic fermentation, followed by acetic fermentation, which creates a solvent mixture that is then filtered to extract Ethyl Acetate and Ethyl Lactate. Over a 48-hour soak, these solvents selectively remove caffeine while preserving the coffee’s bright fruit notes and rich character.

Finally, the coffee is placed in a dehumidifying room and control dried for approximately 8 days, ensuring maximum flavour retention and consistency.

The result is a decaf coffee with exceptional depth, clarity, and complexity. In 2024, Weihong Zhang showcased an EA decaf from Los Nogales, winning the US Brewer’s Cup Championship with it. With vibrant notes of raspberry, cherry, and peach, this is a decaf experience that redefines expectations.

Flavour profile: Raspberry, cherry, peach.

[Note] This coffee is roasted to order, please allow 1 – 2 business days prior to dispatch.

This remarkable EA decaf comes from Finca Los Nogales, one of Colombia’s most celebrated coffee farms, and is produced by Angie Hernandez, the youngest member of the family at just 24 years old.

The Hernandez family has spent generations refining cultivation and processing techniques, and Angie is carrying this legacy forward with a fresh perspective. An industrial engineer leading the farm’s laboratory, she is deeply involved in microbiology and fermentation research, pushing the boundaries of flavour development while being a spokesperson for women in coffee.

The process for this decaf begins with the careful selection of the ripest coffee cherries, which are disinfected with treated water to remove contaminants before being floated and graded for density.

The cherries are then pulped and undergo a 90-hour pre-fermentation in mossto derived from the same variety, intensifying complexity before decaffeination. Unlike conventional methods, Angie employs the Ethyl Acetate (EA) method to remove caffeine—a solvent naturally produced through the fermentation of coffee’s skin and water—which is done entirely on the farm.

This involves an initial alcoholic fermentation, followed by acetic fermentation, which creates a solvent mixture that is then filtered to extract Ethyl Acetate and Ethyl Lactate. Over a 48-hour soak, these solvents selectively remove caffeine while preserving the coffee’s bright fruit notes and rich character.

Finally, the coffee is placed in a dehumidifying room and control dried for approximately 8 days, ensuring maximum flavour retention and consistency.

The result is a decaf coffee with exceptional depth, clarity, and complexity. In 2024, Weihong Zhang showcased an EA decaf from Los Nogales, winning the US Brewer’s Cup Championship with it. With vibrant notes of raspberry, cherry, and peach, this is a decaf experience that redefines expectations.

Flavour profile: Raspberry, cherry, peach.

[Note] This coffee is roasted to order, please allow 1 – 2 business days prior to dispatch.