Grown by the Hernández family at 1,500 MASL on their award-winning Los Nogales farm, this coffee undergoes a unique process: caffeine is removed using a natural solvent made from coffee pulp, followed by a wild fermentation with a sourdough starter. The result? A low-caf coffee that outshines most fully-caffeinated ones—bold, complex, and unlike any decaf you’ve tasted.
Only 500 bags exist—and they won’t last long. Snag yours now!
Maciej