Last Word DECAF

Green Apple Sour Lollipop, Lemongrass, Orange

€30,00

Pickup available at Gasfabriek 5

Usually ready in 24 hours

Just like the cocktail, this decaf banger is full of complex citrusy & herbal flavours. Produced by Oscar Fernando Hernandez over at Finca Los Nogales in Pitalito, Huila, Colombia, this decaf shifts the boundaries of what decaf can be straight to outer space and beyond. Like licking a Green Apple Sour Lollipop infused with Lemongrass herbaciousness and Orange that lingers into your dreams.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Mucilage EA Decaf

Variety - Caturra

Producer - Oscar Fernado Hernández

Origin - Finca Los Nogales, Pitalito, Huila, Colombia

Elevation - 1870 - 2000 MASL

Oscar and his team visited Panama to learn about soil and coffee plant management. Inspired, they implemented new drying techniques with precise temperature and humidity control. They manage three farms: Los Nogales, Finca Nahui, and Finca Neblina, specializing in exotic varieties. Their philosophy focuses on terroir, genetics, and science, classifying coffee into three catergories: Grand Reserve (top 15%), Equilibrium (balanced quality), and Alchemy (innovative fermentations). Additionally, they developed their own flavour sheel and a balanced fertilisation strategy using microorganisms and minerals to enhance soil and aromas.

The process begins with the selection and harvesting of ripe coffee cherries, followed by flotation in water to remove defective or unripe beans. The beans are then fermented for 24 hours, washed, and sun-dried on traditional beds. Once dried, they are hulled to obtain excelso coffee, which is the only grade used from this point on. The excelso coffee is then immersed in hot water at 40°C for 4 hours, using a 2:1 water-to-coffee ratio, and this step is repeated in two consecutive cycles. Afterward, a natural solvent (must) made from
coffee pulp is added, and the beans are left to soak for 24 hours. The coffee is then carefully washed to remove any remaining residues and dried again for approximately 5 days to complete the process.