Kolumbia Los Nogales Mosto Decaf

Colombia Los Nogales – Mosto Decaf

The Los Nogales farm is a true family business, which makes it hard to mention just one name. For us, however, this project is best represented by the charismatic Oscar Hernández, the leader and driving force behind it.

Oscar represents the third generation of coffee growers cultivating coffee in the south of the Huila department, near the small town of Bruselas. He is energetic, always positive, and deeply innovative — not only for his family but for the entire community. His father, Ricaurte Hernández, was the first to prove what we all know today — that Bruselas produces some of the finest coffees in all of Colombia.

In 2006, Ricaurte won the Colombian Cup of Excellence, and as locals say, thanks to him, the world started paying attention to this region. Ricaurte “put Bruselas — and the entire Huila department — on the specialty coffee map.”

Oscar proudly continues this legacy. Thanks to his forward-thinking approach, Los Nogales has become a true center of innovation and knowledge sharing for active farmers in the area.

Variety: Typica

Process: Mosto Decaf

Selective Picking and Floatation:
Ripe coffee cherries are carefully handpicked and immersed in water to remove any damaged or unripe ones.

Fermentation and Washing:
The cherries ferment for 24 hours before being thoroughly washed.

Drying and Hulling:
The beans are dried under the sun on traditional raised beds and later hulled to remove the parchment layer — leaving only clean green coffee.

Hot Water Bath:
Green beans are soaked in hot water (40 °C) for about 4 hours, repeated twice.

Addition of Natural Solvent:
A natural solvent (mosto) derived from coffee cherry pulp or skin is added, and the beans are soaked for 24 hours.

Rinsing:
After soaking, the beans are thoroughly rinsed to remove all residue.

Drying:
Finally, the washed beans are dried for approximately 5 days.