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Sip Collective Coffee

Los Nogales - Oscar Hernandez - Mossto EA Decaf

Los Nogales - Oscar Hernandez - Mossto EA Decaf

£14.00 GBP
£14.00 GBP
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Oscar Hernandez - Mossto EA Decaf

Lemonade • Grapefruit • Panella

COOPERATIVE | PRODUCER
Finca Los Nogales is a family-led coffee project in Bruselas, Huila, known for its innovative approach to cultivation, fermentation and post-harvest processing. The team combines generations of coffee-growing experience with ongoing experimentation, placing particular emphasis on quality, traceability and the development of distinctive coffees.
Through careful farm management and detailed processing, Los Nogales aims to preserve the natural character of each variety while exploring new ways to improve sweetness, clarity and complexity. Their work has helped establish the farm as one of Huila’s most progressive producers, particularly in the development of high-quality Colombian decaffeinated coffee.
COFFEE | PROCESSING
Los Nogales Caturra Decaf is a modern expression of Colombian decaffeinated coffee from the mountains of Bruselas, Huila. Carefully processed to preserve sweetness, structure and clarity, this lot reflects a progressive approach to decaffeination focused on maintaining the coffee’s natural character and sensory depth.
The coffee undergoes controlled fermentation, followed by hot-water immersion and caffeine removal using a natural solvent derived from coffee pulp and husk. This careful process helps preserve the coffee’s aromatic compounds and vibrant cup profile. Expect notes of lemonade, grapefruit and panela sweetness, supported by a round body, delicate citrus acidity and a smooth, juicy finish.

Brewing Advice

WATER
Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity.
RESTING
We recommend resting our omni roasts for approximately three to four weeks from the roast date. This allows the coffee to become more balanced, clear and expressive across both filter and espresso.
FILTER
We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.
ESPRESSO
Start with 18g of coffee in and 40–42g out, using water at approximately 93°C. Aim for an extraction time of 26–30 seconds. For milk-based drinks, use a shorter yield of 34–36g for greater concentration and body.
Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster flow.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.
To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.
UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.
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