This low-caffeine coffee comes from Los Nogales farm in Pitalito, Huila, Colombia, operated by the Hernandez family. The farm has won Colombia's Cup of Excellence in 2005. This Caturra variety coffee undergoes an innovative on-farm decaffeination process where beans are immersed in 80°C water and treated with a natural solvent derived from coffee pulp, repeated three times to remove approximately 95% of caffeine whilst preserving flavour compounds. It then undergoes a 96-hour fermentation using a sourdough starter culture maintained at 18°C, followed by an 8-day controlled drying process. The coffee retains only 0.13% of its original caffeine content. Tasting notes include banana, raspberries, candy, and crème brûlée.
