Los Nogales

0.64  15.77 

Origin: Colombia

Farm / washing station: Los Nogales

Flavor Notes: coffee cherry, banana, apricot kefir

Best for: Filtr

Varietal: Caturra

Process: Anaerobic washed with yeast

Altitude: 1600 - 2000 metres altitude

Region: Huila

Acidity: High acidity

Cupping score: 88

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You will see coffees from Los Nogales Farm regularly in our offer. It was the first coffee farm we have ever visited and it left a deep impression on us. So we decided to establish a long-term partnership with them. We are sure you will be as excited about their coffees as we are.

Finca Los Nogales is a family farm or rather a company that combines tradition with innovation. You will find it in the hamlet of El Diamante. Just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded by members of the Hernandez family around 1940. Its tradition and focus on growing the best coffee was then developed by Mr Ricaurte Hernandéz. After his death it was unclear for a while what would become of the farm. About six years ago however the farm began to prosper under the stewardship of his son Oscar Hernandéz, And now is a model for farmers throughout the area.

The lot we would like to show you this time is from the Caturra variety. And how was the harvesting and processing? Only the ripe cherries is harvested at first, . This is essential for obtaining high quality coffee cherries because ripe cherries have the optimum flavour and aroma. Then the harvested coffee cherries undergo a through cleaning and disinfection with purified water. This removes impurities and unwanted microorganisms. This is followed by the sorting process. The coffee cherries are immersed in water and sorted according to density. Higher density cherries tend to sink while lower density cherries float. This helps separate the good cherries from the defective ones.

At the Los Nogales farm the starting process is  thermoshocking. The selected cherries are subjected to a heat shock with 80 °C water for 20 seconds followed by a rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the cherries which contributes to the final taste of the coffee. This is followed by cleaning the coffee in a wet mill and adding the sugars. The coffee cherries are then ground, cleaned of their skins and the sugars obtained by pressing the skins of the coffee cherries themselves are added. This can improve the flavour profile and add sweet notes to the coffee. The coffee beans then go through a fermentation process that takes 120 hours. During this time, the sugars are broken down, affecting the coffee’s flavour and acidity. We must also mention the addition of pre-ferments, similar to sourdough starter in bread which can give coffee its unique characteristics. Finally the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.

Notes from our baristas:
We ground this coffee on the V60 using 20g and 280ml for 18 clicks. Which is slightly coarser than we are used to with anaerobic coffees. The total time came out best at around 2 minutes and 30 seconds. With a finer grind it didn’t change the flow time any but the coffee was unpleasantly bitter. We definitely recommend a slightly coarser grind rather than a finer grind. On the body the sweet taste of banana and the juiciness of cherries dominate. The coffee reminds us a lot of our November trip to Colombia and the taste of coffee cherries. Do you want to know what they taste like? This coffee has the answer.





Weight N/A
Package size

1000 g, 250 g, 2500 g

Typ pražení