Los Nogales Typica | Mucilage EA Decaf | Colombia

Description

This Typica decaf from Los Nogales is a transparent and traceable expression of variety, altitude, and process. Sourced from the Nispero lot at high elevation, this coffee highlights the elegance of Typica while showcasing a carefully controlled Mucilage EA decaffeination designed to preserve clarity, structure, and freshness. Origin Details Origin: Bruselas, Pitalito, Huila, Colombia Farm: Finca Los Nogales Lot: Nispero Variety: Typica Elevation: 1900 meters Process: Washed, mucilage EA decaffeinated Resting Time: 2-4 days Roast Level Light Flavor Notes Pineapple Green Apple Lime Ginger Green tea Juicy texture with bright acidity and a clean, refreshing finish. Note: Due to the Mucilage EA decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Color does not always reflect roast development. Processing Method Manual harvest of ripe cherries Flotation to remove defects Fermentation for 24 hours Washing Sun drying on raised beds Hulling and Excelso selection Hot water immersion Addition of natural solvent derived from coffee mucilage Secondary soaking and caffeine extraction Final washing and slow drying Ripe coffee cherries are selectively harvested and floated to remove defective fruit. The coffee is then fermented for 24 hours and thoroughly washed, creating a clean washed profile that highlights the inherent character of Typica grown at high elevation. After drying on traditional raised beds and hulling to Excelso grade, the coffee undergoes Mucilage EA decaffeination. This process uses compounds derived from coffee mucilage to gently remove caffeine while preserving sweetness, acidity, and aromatic clarity. Mucilage EA Decaf Explained Mucilage EA decaffeination is a naturally derived method that removes caffeine using compounds sourced from the coffee fruit itself. During processing, coffee mucilage, the sticky layer surrounding the seed, is transformed into a natural solvent that supports caffeine extraction without introducing external chemical agents. Green coffee is first hydrated using hot water, allowing caffeine to become mobile. The mucilage-derived solvent is then introduced, selectively binding with caffeine molecules while leaving most flavor compounds intact. After extraction, the coffee is thoroughly washed and slowly dried to stabilize the beans. Because the solvent originates from coffee byproducts, this method emphasizes traceability, resource efficiency, and preservation of origin character. The result is a decaf coffee that maintains structure, sweetness, and clarity while significantly reducing caffeine content. Why We Love This Coffee Classic high elevation Typica with tea-like clarity Mucilage EA decaffeination preserves sweetness and structure Fully traceable single lot coffee Clean, refreshing profile uncommon in decaf Resting Time: 2-4 days Sip more, jitter less.