This coffee comes to us from the fantastic folks at Los Nogales. We've sourced several coffees from Los Nogales now, and every one of them has been outstanding. The farm is nestled high in the lush mountains of Bruselas, where the team produces some of the best coffees we’ve tasted. The ripest cherries are hand-picked and floated to sort for quality and density. The cherries are then washed and disinfected with ozone. The cherries undergo a thermal shock to start the fermentation, then they’re depulped, and placed in barrels to ferment with Ethyl Acetate and mosto while in mucilage. The seeds are then rinsed and dried to a moisture content of 10.5%. The result is a super dynamic coffee that blows your idea of how good a decaf can be out of the water. We get notes of blackberry, orange zest, hibiscus, and wild honey.