Nogales Fresa Kalo | Cascara Reinfused Decaf | Colombia

Crafted at Finca Nogales, this decaf leans straight into fruit and sweetness. It's a Chiroso lot sourced from neighboring farms in Pitalito and processed on-farm by Nogales, decaffeinated with hot water, then reinfused in a cascara tea extract carrying hibiscus and strawberry botanicals, adding sweetness and complexity to the cup. Expect notes of strawberry, raspberry, watermelon, and a delicate floral character.

The result is a vibrant, fruit-driven decaf with a soft, gummy-like sweetness that lingers through the finish.

Note: Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.

Ingredients

This coffee contains food-grade botanical aromatic extracts of hibiscus and strawberry. These pure aromatic extracts are incorporated into fresh coffee mosto during fermentation to enhance specific sensory attributes while maintaining transparency and respect for the coffee's natural character. All aromatic components used are approved for human consumption in both the European Union and the United States.

Origin Details

• Farm: Los Nogales
• Region: Pitalito, Huila, Colombia
• Variety: Chiroso
• Process: Washed, cascara tea extract reinfusion
• Decaffeination: Hot water
• Resting Time: 2-4 days

Roast Level

Light

Flavor Notes

• Strawberry
  
• Raspberry
• Watermelon
• Floral
  

Processing Method

This lot goes through a full washed process on the farm, followed by hot water decaffeination and a cascara reinfusion stage built to bring the sweetness and fruit character back into the bean.

Cherry Selection, Cleaning & Mucilage Extraction
Cherries are hand-picked at peak ripeness, cleaned, and sorted by density to remove floaters and defective cherries. The cherries are depulped, and the resulting mucilage-rich cherry juice is pressed and preserved for the laterfermentation and reinfusion stage.

Drying & Hulling
The coffee dries on traditional raised beds until it hits a stable moisture level, then moves to the on-farm dry mill where the parchment layer is removed to produce green Excelso beans ready for decaffeination.

Hot Water Decaffeination
Green beans are immersed in hot water for several hours, repeated twice, gradually extracting caffeine without synthetic chemical solvents. Since some flavor compounds are lost in the process, the coffee moves straight into reinfusion to rebuild sweetness, body, and aromatic complexity.

Botanical Fermentation & Cascara Tea Extract Reinfusion
The decaffeinated beans are immersed for roughly 24 hours in a freshly prepared cascara tea extract carrying selected botanical aromatic compounds. The beans absorb naturally occurring fruit-derived compounds from the cascara alongside the botanical extracts, adding sweetness, aromatic complexity, and definition to the cup. A fresh infusion is prepared for every lot to keep the flavor profile consistent.

Controlled Drying
The coffee dries at a dedicated decaf drying station on enclosed raised beds designed to let in natural sunlight while controlling airflow, with dehumidification used during humid stretches. Drying runs about five days, until the coffee reaches its target moisture level.

Packing & Storage
The coffee is packed in GrainPro bags and held in climate-controlled storage between 16-19°C and 30-35% relative humidity to protect quality through export.

Why You Will Love It

• A fruit-driven decaf with notes of fresh strawberry, raspberry, and watermelon
• Cascara tea extract reinfusion built to restore sweetness and complexity after decaffeination
• Clean, washed process with a light, easy-drinking body
• Proof that decaf can hold its own next to a full caf specialty lot

About Los Nogales

Finca Nogales is known for treating decaf like a specialty category in its own right rather than a compromise. Fresa Kalo reflects that approach: a Chiroso lot processed start to finish on the farm, decaffeinated with hot water, and reinfused with cascara to bring the fruit character back to life.

Resting Time: 2-4 days