Los Nogales coffee estate is located just outside the town of Bruselas in the Colombian department of Huila, widely recognized as one of the leading hubs for advanced coffee processing techniques. Founded in 1940 as a family farm, the estate has united tradition and innovation in coffee cultivation for three generations.

Today, the farm is led by Oscar Hernandez, grandson of the founder and son of Ricaurte Hernandez. In 2006, Ricaurte won the prestigious Colombia Cup of Excellence, placing Bruselas firmly on the global specialty coffee map. Oscar continues his father’s vision, building upon his pioneering work. An essential part of the family story is also Oscar’s sister, Angie Hernandez, who oversees research, quality control, and the implementation of experimental processing methods, allowing the estate to maintain its leadership in innovation.

Over the years, Los Nogales has become one of the most recognized estates in the region, known for bold fermentation experiments and high-quality lots sought after by demanding roasters and competitors worldwide. With coffee from Los Nogales, Weihong Zhang, owner of Blendin Coffee Club, won the US Brewers Cup Championship 2024 using a decaffeinated lot from the estate.

Variety: Caturra

Among the many varieties cultivated on the farm, Caturra plays a significant role. A natural mutation of Bourbon, Caturra is known for its balanced sweetness, pleasant acidity, and soft, creamy body. At Los Nogales, Caturra often serves as the foundation for experimental processes, as its structure and flavor potential enable the creation of expressive and complex cup profiles.

Processing Method: Mucilage EA Decaf

Mucilage EA Decaf is an innovative processing method that combines controlled fermentation with natural decaffeination.

Preparation – Ripe cherries are hand-harvested and then floated to remove lower-density fruit. This is followed by meticulous hand-sorting, washing, and ozone disinfection to reduce the presence of unwanted microorganisms.

Fermentation – The process begins with a thermal shock treatment (alternating hot and cold baths), after which the cherries are depulped. The beans ferment in plastic tanks together with sweet, viscous coffee must, lactobacilli (lactic acid bacteria), and a small amount of water.

Drying – After fermentation, the coffee is dried for approximately 21 days until it reaches optimal moisture content (10–12%).

The coffee then undergoes decaffeination using ethyl acetate (EA). Ethyl acetate is a natural compound formed as a byproduct of sugar fermentation. It acts as a solvent that binds to and removes caffeine. In the Mucilage EA method, the coffee is soaked in its own fermented pulp mucilage infused with ethyl acetate, which not only reduces caffeine but also enhances complexity, contributing to more pronounced fruity and sweet characteristics in the cup.