Eucalyptus forward, strawberry acidity, cacao nibs!

This expressive decaf is a fantastic example of advanced fermentation on a decaffeinated coffee. We taste sweet eucalyptus notes, a round and layered strawberry acidity, and cacao nibs in the finish. The body and texture of this coffee is creamy and leaves a long linger on your tongue. This is a great example of how processing can elevate decaffinated coffees where you get all of the flavor with less of the jitters. We almost don't detect the decaffination when the processing is this expressive! 

Please let this coffee rest for at least 2-3 weeks before brewing!

From Bean & Bean:

The Hernández family’s legacy has run deep through the hills of Pitalito, Huila for three generations. Today, Finca Los Nogales has evolved into a modern coffee hub under the leadership of Oscar Fernando, honoring his father Ricaurte’s vision for a sustainable, high-quality future.

This low caf wonder showcases the family’s innovative spirit. Ripe cherries are hand-selected and gently opened with an 80°C water bath before undergoing a natural decaffeination process using a solvent derived from coffee pulp, preserving all the sweet, tropical complexity without the jitters. A 96-hour fermentation with a house-cultured sourdough starter follows, unlocking creamy, candy-like textures and layered fruit notes.