Colombia Finca Los Nogales (Specialty Coffee) 250 g

Colombia Finca Los Nogales (Specialty Coffee) 250g Coffees as exceptional as this are rare. The plantation specializes in highly unusual, modern bean processing methods, never shying away from experimentation, the results of which are usually surprising. It takes a great deal of courage and ingenuity to introduce such interesting projects to the coffee world as this shot. This bean comes from an experimental process in which, after removing the cherries, it was subjected to controlled fermentation in the juice (mosto) pressed from those cherries. This gives it a unique character, with a high sweetness and a captivating aroma. We managed to bring out the fullness and complexity of these beans. Los Nogales Farm is a family-owned coffee plantation in Colombia. Oscar Hernandez is currently the face of this generational company. The farm is located in the mountainous Huila region near the city of Brussels, in the southern part of the region. Oscar is an inventive and charismatic man. He is driven by the idea of ​​producing the highest quality specialty coffee in Colombia, and this batch of beans clearly demonstrates this. In 2006, Oscar's father, Ricaurte Hernandez, won the Colombian Cup of Excellence. This prestigious distinction made the farm synonymous with the highest quality. Oscar continues this tradition, and thanks to him and his approach, Los Nogales is a center of innovation and information for all proactive farmers in the region. A detailed description of the processing of this coffee: Process: Mosto fermentation – Selection of ripe berries. The process begins with the careful harvesting of only ripe coffee beans. This is key to obtaining high-quality coffee beans, as ripe berries have optimal flavor and aroma. – Cleaning and disinfection with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with purified water. This helps eliminate contaminants and unwanted microorganisms. – Density sorting, or floating: The coffee beans are immersed in water and sorted by density. Higher-density beans tend to sink to the bottom, while lower-density beans float to the surface. This helps separate good beans from bad ones. – Thermal Shock: Selected beans are thermally shocked in water at 80°C for 60 seconds, followed by rapid cooling in cold water at 15°C for 3 minutes. This process breaks down the sugars and pasteurizes the beans, contributing to the final coffee flavor. – Wet-Mill Skin Removal and Brimstone Addition: The coffee beans are separated from the skins and placed in fermentation barrels. Juice pressed from the skins of the coffee cherries, which contains a high proportion of natural sugars—known as "mosto," is added. This can enhance the flavor profile and impart sweet notes. – Fermentation: The coffee beans undergo a 120-hour fermentation process. During this time, the sugars are broken down, affecting the coffee's flavor and acidity. Prefermenting agents, similar to sourdough, are also added, giving the coffee its unique properties. – Sun-Drying: Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the beans' moisture content to a level suitable for long-term storage and further develop the coffee's flavor. Bean Facts: Country of Origin: Colombia Region: Bruselas, Huila Plantation: Los Nogales Altitude: 1900 m above sea level Processing: Washed, mosto fermentation Botanical Variety: Yellow Colombia Roast Level: Light Sensory Profile: Red Orangeade, Cherry, Sea Buckthorn Blossom Intended Use: Drip | Chemex | Aeropress BREWING RECOMMENDATION: 6 G/100 ml, Drip v60 02, water temp.: 91°C, 25 clicks, brewing time: 3-4 min/600 ml.