Los Nogales Decaf – Columbia

A unique opportunity to taste the coffees that Jarda chose for his competition routine in the Coffee in Good Spirits competition. The competition will take place at the end of June as part of the World of Coffee Copenhagen 24 event.

Coffees from the Hernandez family from Los Nogales are currently among the trendiest in the world of premium coffee and competition coffees. Thank you very much to Teresa from Chicas, for the opportunity to connect with the farm and buy such wonderful tasting coffee.

We were looking for a decaf that deserves a place in every restaurant or bar, because you don't want to drink caffeine anymore in the evening. This cup full of flavors won't get lost even in cocktails and tastes great when you don't want to increase the caffeine level in your body.

processing procedure:

1. Selection of ripe fruit. The process begins with the careful collection of only ripe coffee beans. This guarantees the optimal quality of decaffeinated coffee.
2. Cleaning and disinfection with purified water: Harvested coffee beans are thoroughly cleaned and disinfected with purified water. This removes dirt and unwanted microorganisms.
   
   
3. Density sorting using water: Coffee beans are immersed in water and sorted according to density. Higher density grains tend to sink, while lower density grains float. This helps separate good quality grains from bad ones.
   
   
4. Heat shock: The sorted grains are subjected to a heat shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurizes the grains, which contributes to the resulting taste of the ka
   
   
5. Washing. After fermentation, the coffee beans are thoroughly washed to remove unwanted coffee particles and thereby avoid unwanted flavors.
   
   
6. Addition of natural solvent (ethyl acetate) . A natural solvent is added, which is obtained from the pulp or husks of the coffee itself using enzymatic and fermentation processes. This solvent is necessary to extract the caffeine from the beans.
   
   
7. Immersion in solvent. The coffee beans are immersed in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvent, leaving the coffee beans decaffeinated.
   
   
8. Final washing. After immersion in the solvent, the coffee beans are washed again to remove any residual solvent.
   
   
9. Drying. The decaffeinated coffee beans are placed in a drying area and left to dry for approximately 8 days. This ensures that the beans reach the correct moisture level before packaging.
   
   not suitable for people with histamine intolerance