BlendIn Coffee Club
Finca Los Nogales

Roaster Location: Flag of United States Houston, Texas

5.00(1)

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Roast Level: Light
Bean Source Country: Colombia
Bean Source Region: Huila
Varietal: Typica
Process: Mucilage EA Decaf
Decaf

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Traits: strawberry raspberry eucalyptus

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Reviews(1)

5.00(1)

1 rating
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Latest Reviews and Tasting Notes

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    Expert Picks Series

    290 roasts rated, avg score of 4.96

    5.00 - Average

    This Decaf served by Weihong Zhang won the 2024 US Brewers Cup. Given the discerning judgment of experts in this prestigious competition, we equate this prestigious award to five-star ratings. We catalog these award winners to help our users find the best coffee.
    8 months ago · See more from Expert Picks

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Huila
The coffee-growing region of Huila, located in southwestern Colombia, is renowned for producing high-quality coffee due to a combination of factors, including its high elevations (1,200 to 2,000 meters above sea level), tropical climate with well-defined wet and dry seasons, rich volcanic soil, and diverse coffee varietals (such as Caturra, Colombia, Bourbon, and Typica). These conditions contribute to the slow development of coffee cherries, resulting in Huila coffee's bright acidity, medium to full body, and complex flavor profile, often including fruity, floral, and nutty notes. Combined with Colombia's strong technical expertise in cultivation and processing, results in some of the world's best specialty coffees.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

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