Onyx Coffee - Low Caffeine Colombia Finca Nogales

Los Nogales is steeped in history, its legacy woven into the fabric of Colombian coffee cultivation. Nearly a century ago, Ricardo Hernández and Concepción Castillo laid the foundation for what would become an emblem of excellence in Pitalito, Huila. Their youngest son, Ricaurte Hernández, transformed the family's dedication into a pursuit of mastery, a vision that earned Los Nogales the Cup of Excellence in 2005. Though his life was tragically cut short, his commitment to innovation endures through his son, Oscar Fernando, who has ushered the estate into a new era—one defined by sustainability and research.

This decaffeinated selection undergoes an intricate, carefully calibrated process designed to preserve the coffee’s integrity while naturally extracting caffeine. It begins with a meticulous selection of fully ripe coffee cherries, followed by precise sorting through a water density method to ensure uniform quality. After depulping, the coffee undergoes a gentle caffeine extraction using a natural solvent derived from coffee pulp. Over three cycles, this method removes 95% of the caffeine while safeguarding the coffee’s delicate aromatic compounds. A distinctive 96-hour fermentation follows, utilizing a sourdough starter culture, a technique that enhances complexity and refines the coffee’s structure. This starter, meticulously maintained at 18°C, contributes depth and vibrancy to the final profile. The coffee then undergoes a controlled 8-day drying process, ensuring stability and optimal moisture content, locking in its pristine characteristics.