Decaf Caturra / Reimagined - Oscar & Angie Hernandez, Los Nogales, Colombia

Highlights

“Third-year partnership with Oscar Hernandez and his family at Finca Los Nogales in Pitalito, Huila. Fully ripe cherries are fermented 24 hours, washed and sun-dried on raised beds, then hulled and decaffeinated on the farm: the beans are immersed in 40 C water for four hours, two cycles, which opens the pores, before being submerged in mosto - a natural ethyl acetate solvent fermented from the coffee's own pulp and skins. The caffeine binds to the juice over roughly 48 hours, the beans are washed clean and dried again for five days. Angie Hernandez, an industrial engineer who leads the family's laboratory, developed the method.”