Varietal: Caturra
Farm: Los Nogales
Exporter: Forest Coffee
Region: Pitalito, Huila, Colombia
Altitude: 1850 MASL
Process: Natural Thermoshock
Coffee Score:
Notes: Banana, Orange Marmalade, Candy
Size: 200g Bag
About The Coffee:
The coffee bean processing begins with the meticulous selection of ripe cherries, followed by density-based sorting to ensure only the highest quality cherries are chosen. The beans then undergo a thermal shock treatment: they are exposed to 80°C for 20 seconds to help open the pores, and then rapidly cooled with cold water. This step enhances sugar development in the beans. Next, the coffee is fermented anaerobically for 96 hours in plastic tanks.
As Oscar explains, "We apply a pre-fermented liquid dough with lixiviates, collected from a previous batch of the same variety. This liquid is stored under controlled temperatures of 18°C to maintain optimal conditions. This is our secret. By preserving the native microorganisms from our pre-fermentation dough, we create a distinctive flavour profile for our coffee." After fermentation, the beans are dried in mechanical silos for 2 to 4 days, followed by a final stabilisation period of 15 days in GrainPro bags to ensure consistency and optimal preservation.
This process, blending traditional techniques with innovative fermentation methods, results in a coffee with a unique and complex flavor profile, featuring notes of Tropical fruits, banana, lime, tangerine, rose, white chocolate and candy.
About the Producers:
Around 80 years ago, Ricardo Hernández and Concepción Castillo founded "Los Nogales," a farm in Pitalito, Huila, with the dream of making a name in coffee history. Their eight children grew up dedicated to the countryside, but it was their youngest son, Ricaurte Hernández, born in 1952, who left a lasting legacy in the coffee world. As a farmer, Ricaurte embraced values of generosity, humility, and entrepreneurship. Together with his wife, Suldery Arango, they built a coffee empire, winning first place in Colombia's "Cup of Excellence" in 2005, a testament to their family's hard work and passion for coffee.
Ricaurte was known for his innovative practices in coffee cultivation, but his life was tragically cut short by violence in 2013. After his death, the family considered selling the farm, but his youngest son, Oscar Fernando, decided to continue his father's legacy. With a focus on sustainability and innovation, Oscar has transformed Los Nogales into a modern coffee production hub, emphasising high-quality coffee, research, technological advancement, and environmental conservation.
Thermoshock Coffee Processing:
Thermoshock coffee processing is an innovative method that involves subjecting coffee cherries to rapid temperature changes to enhance their flavour profiles. After harvesting, the cherries are exposed to hot water or steam, followed by a quick cooling phase, typically in cold water or air.
This process stresses the coffee beans, helping to intensify their natural flavours and aromas, resulting in a more complex and distinct cup profile. Thermoshock is part of experimental processing techniques aimed at pushing the boundaries of traditional coffee fermentation and enhancing the quality of coffee beans.
Included:
1x Nativo Nogales Colombia Thermoshock Coffee Beans - 200g Bag
