Los Nogales Caturra | Mucilage EA Decaf | Colombia

Description

*NOTE: due to the natural mossto processing and mucilage EA decaffeination, this coffee will appear very dark on the exterior even though it is roasted very light and delicately. Don't judge a book by its cover. Crafted at Los Nogales, this extremely vibrant, fruit-forward decaf showcases one of the rarest decaffeination methods in the world, delivering tropical intensity preserved through mucilage EA processing. This is currently the most extreme coffee we offer! Origin Details Farm: Los Nogales Region: Pitalito, Huila, Colombia Altitude: 1,870 to 2,000 meters above sea level Area: 20.5 hectares Shade: Native trees Variety: Caturra Process: natural anaerobic washed, mucilage decaffeinated using mossto as the natural EA solvent Flavor Notes Jackfruit Passionfruit Pineapple Coconut Why This Decaf Is Extremely Rare Mucilage EA decaf, sometimes called mossto decaf, is one of the rarest decaffeination approaches in the world. Instead of using standard ethyl acetate derived from sugarcane, this method uses a natural solvent created from the coffee’s own fermented mucilage. The result is an intensely aromatic, fruit-saturated cup with brightness and complexity almost never found in decaf. This lot shares the same origin and decaf method as the coffee that helped Weihong Zhang secure the 2024 U.S. Brewers Cup Championship, marking the first time a decaffeinated coffee won the competition. That historic achievement underscores just how exceptional and rare this mucilage EA decaf offering really is. And the Nogales farm has only refined its approach since then. Lab results show this lot contains just 0.13 mg of caffeine per 100 g, effectively 99.87% caffeine-free. Processing Details 1. Harvest Fully ripe Caturra cherries are selectively handpicked at peak sugar concentration. 2. Floatation Cherries are submerged in water to remove underripe or defective fruit. 3. Anaerobic Cherry Fermentation for 24 Hours Whole cherries ferment in sealed, oxygen-free tanks, building aromatic precursors that develop into tropical ester intensity. 4. Washing Fermented cherries are washed to remove external mucilage and prepare for controlled drying. 5. Drying on Raised Beds The coffee is slow-dried on traditional raised African beds for uniform airflow and moisture stabilization. 6. Hulling Once fully dried, parchment is removed, producing Excelso-grade green coffee — only this grade is used for decaffeination. More info on Caturra cherries here.   Resting Time: 2-4 days