TYPICA NOGALES DECAF

CATEGORY 
Innovation
VARIETY 
Typica
PROCESS 
Washed - Decaf
ALTITUDE 
1.750 - 1.950 MT


FARM  
Los Nogales
REGION
Huila
MUNICIPALITY  
Pitalito
PROFILE
Bubble gum, banana, candy, malic acid
HISTORY: 
Around 80 years ago, Ricardo Hernández and Concepción Castillo set out to settle on "Los Nogales," a farm in Pitalito, Huila, with a dream to make a name in coffee history. Their love led to the birth of eight children who devoted their lives to the countryside. One of the siblings stood out, leading the family to be remembered in the coffee world. In 1952, Ricaurte Hernández, the youngest son, was born. He worked as a farmer and discovered the value of generosity, humility, and entrepreneurship through his experiences on the land; his dream was to see his children grow up on his farm with the values he cherished. In Valle del Cauca, Ricaurte met his life partner, Suldery Arango, a woman with coffee in her veins, and together they built a coffee empire. In 2005, their estate won first place in Colombia's "Cup of Excellence" contest, thanks to the family's dedication.

Ricaurte was a visionary, always looking for innovative practices in coffee cultivation and business. His life ended tragically in 2013 due to violence in the Colombian countryside, leaving a legacy of resilience and inspiration for coffee farmers across the country. After Ricaurte's death, the family considered selling the farm, but Oscar Fernando, his youngest son, decided to honor his father's legacy and took over the farm.

His dedication to sustainable practices and innovation, coupled with his experience in environmental management, has transformed Los Nogales into a modern coffee production center, producing high-quality coffee while emphasizing research, technological innovation, and environmental conservation.
PROCESS DESCRIPTION: 
The journey of this decaf coffee begins with the careful selection of ripe cherries, ensuring exceptional quality. After disinfecting with treated water, the best cherries are chosen through a water density process. Then, the beans undergo a 90-hour fermentation with sourdough-like starters, enhancing their unique flavors. Following fermentation, they are meticulously washed. Caffeine is extracted over 48 hours using a natural solvent derived from coffee pulp, preserving the coffee's flavor and aroma. Finally, an 8-day drying process in a controlled environment ensures the ideal moisture level for freshness and quality.

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