Nogales - Mosto EA Decaf · Typica
Nogales - Mosto EA Decaf · Typica
Mucilage Process · Pitalito, Colombia
Lot data · Typica · Mucilage EA decaffeination · Finca Nogales · Oscar Hernández · Pitalito, Huila, Colombia
This competition Typica decaf comes from Finca Nogales in Pitalito, Huila, where Oscar Hernandez and his family grow and process coffee. Decaffeination is part of the work they do at origin, alongside growing the coffee and preparing it for export.
The process makes use of the coffee fruit itself. The family prepares mosto from the fruit and uses it during decaffeination. The mucilage, the sticky layer around the seeds inside the cherry, is part of what gives the process its name on this release.
If you’ve had our Nogales Caturra decaf, this is another way to explore the same farm’s unique approach. This release is Typica, a different coffee variety, decaffeinated using the same mosto method.
In addition to its unique processing, this coffee offers an exceptional sensory profile. On the palate, it reveals a juicy texture and bright acidity. It’s a refreshing cup with notes of lychee, lime and oolong tea that, combined with its fruity aromatics, breaks away from traditional coffee expectations and invites you to explore new flavours and experiences.
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Flavour Profile
Flavour Profile
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Lychee, lime and oolong tea, with juicy acidity, a delicate ginger-like spice and a clean, floral finish.
Roast Intent
Develop enough sweetness for balance while protecting lime clarity, tea-like delicacy and lifted floral aromatics.
Sensory Target
Juicy and bright, with lychee, clear lime and a silky, tea-like finish.
Colour
Temperature
Glass roasting process
Cup Profile
Lychee and lime, with a rounder sweetness, gentle ginger-like spice and a smooth oolong-tea finish.
Roast Intent
Build more solubility and syrupy texture than filter, while retaining the coffee’s lime clarity, gentle spice and tea-like finish.
Sensory Target
Syrupy and sweet, with lychee, soft lime acidity, gentle ginger-like spice and a long oolong-tea finish.
Colour
Temperature