Los Nogales - Mosto Inoculated Thermal Decaf

We're always on the lookout for coffees that truly stand out in terms of flavor, and this one does so effortlessly. Grown and processed by the Hernandez family, this coffee showcases their dedication to quality—using distinct cultivars and thoughtful processing methods to create a dynamic, expressive cup.

Coffee Processing Method:

• Harvesting: Ripe coffee cherries are picked.

• Depulping: The cherries are depulped to separate the coffee beans from the mucilage and cherry .

• Washed Process: The beans are initially treated using a thermal shock washed processing method.

• Mucilage Fermentation: The separated mucilage is fermented with Ethyl Acetate.

• Soaking: The coffee beans are then soaked in this fermented mucilage for 48 hours.

• Decaffeination & Flavor Development: During soaking, caffeine is gently removed, and a nuanced complexity is imparted to the beans, enhancing the final flavor profile of the cup

Tasting Notes:
This coffee is absolutely stunning, especially after undergoing a decaffeination process. It is incredibly sweet and pronounced in terms of sweetness and acidity. It is almost unidentifiable as a decaf coffee!