Angie Hernandez Decaf.

Ever the innovators, our friends at Los Nogales, Oscar, Angie and Anibal, produced this exceptional decaf at their farm. Traditionally, decaf is a process carried out at facilities separated from the farmers but the team wanted to see how far they could push the quality of decaf. 

After pulping, the coffee seeds are placed in tanks with both their mosto (juice of the cherries) and ethyl acetate which is the normal compound used to extract caffeine. By using this in conjunction with the mosto of the cherry, the team are able to still create those exotic and intense flavours we've come to know them for. 

The coffee is just exceptional and it has also won the US Brewers Cup 2024, so we are delighted to have secured their rare decaf for a second season to share in our Houses for a limited time only.

Angie’s use of microbiology for processing at Los Nogales is raising the bar of how decaffeinated coffee can taste. We were stunned by the intense flavours and complexity of this batch, prompting us to share it with our guests.

- Josh Brown, Commercial Director