Colombia, Angie Hernandez Super Decaf - Limited Edition Omni

Meet a decaf with plenty to say. Developed by Angie Hernandez at her family’s Los Nogales farm in Colombia, this limited-edition Caturra brings candied banana, tropical fruit and rose florals together over a sweet milk chocolate base. Sweet, syrupy and super vibrant, it’s an expressive omni roast to explore across espresso, milk and filter.

Los Nogales was established in 1952 by Ricardo Hernández and Concepción Castillo in El Diamante, just outside Bruselas in southern Huila. Their son, Ricaurte, built on that foundation through careful farming and a willingness to experiment. Today, Oscar Hernandez continues that work alongside his sister Angie. We first shared a coffee from the family in late 2024, and this release brings Angie’s own processing work into focus.

Trained as an industrial engineer, Angie applies her research into microbiology and controlled fermentation to coffee grown on the family farm. Working from her laboratory in the mountains above Bruselas, she develops the protocols behind this lot. While Angie and Oscar share the producer credit, the coffee’s name recognises her lead role in its fermentation and decaffeination.

This Caturra comes from Arrayán, a block of around 6000 trees at 1770 MASL. Midday shade gives way to afternoon light, supporting slow cherry maturation, while deep, well-drained volcanic soils and regular cloud cover help moderate growing conditions. Caturra is a natural dwarf mutation of Bourbon, known here for the sweetness and structure that carry through the cup.

The NGO50 Decaf Mosto process uses ethyl acetate derived from fermented coffee pulp to remove caffeine during processing, before the coffee’s initial drying. Ripe cherries are selectively picked, floated, sorted and washed. During decaffeination, the coffee is immersed in water held at 80°C before the ethyl acetate is introduced, with the cycle repeated three times. This is followed by 96 hours of fermentation in sealed vessels using a starter culture maintained at 18°C, then slow, controlled drying.

Candied banana leads the aromatics across every brew method. As espresso, pineapple and orange bring concentrated brightness over milk chocolate sweetness. With milk, those flavours become reminiscent of banana and choc chip cheesecake. Filter brewing draws out orange and pomegranate, with rose lifting the aromatics and milk chocolate rounding out the finish. Throughout, the mouthfeel stays sweet, syrupy and vibrant.

The experimental process also gives the coffee an unusual appearance, with the green seed looking almost roasted before it reaches the roaster. The finished roast may therefore look different from other Colombian coffees. Drawdown is fast, so we recommend a notably finer grind when brewing.