This decaffeinated coffee is from the Los Nogales estate near Bruselas in the Huila department of Colombia. The estate was established in 1940 and is currently managed by Oscar Hernandez, with his sister Angie Hernandez responsible for research and experimental processing methods. The coffee is Caturra variety, a natural mutation of Bourbon known for balanced sweetness, pleasant acidity, and soft creamy body. It undergoes the innovative Mucilage EA Decaf processing method, which combines classic fermentation with natural decaffeination using ethyl acetate derived from fermented coffee pulp. The process includes thermal shock treatment, depulping, fermentation with lactic bacteria in sweet coffee must, and approximately 21 days of drying. The resulting coffee offers pure sweetness, gentle fruit notes, creamy texture, elegantly balanced acidity, and a long-lasting fruity finish.
Stow Coffee Roasters operates its roastery in Kamnik, with a cafe in Ljubljana serving as the public face of the brand. The focus is on freshness, quality sourcing, and creating a welcoming hub for Slovenia's growing specialty coffee community.
