Origin
Pitalito
Altitude
1850 MASL
Process
Thermal Shock Natural
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Archive: Colombia Los Nogales Thermal Shock
Pineapple, Hibiscus
The Deets
This coffee comes from Los Nogales in Pitalito, Colombia. Oscar, Angie, and Olga Hernández run the family farm. Los Nogales' innovative processing methods yield unique and exciting flavors. They start by hand-picking the ripest cherries. Then, they rinse, sort, and ferment the cherries anaerobically for 120 hours. They stop the fermentation with a process called "thermal shock." They rapidly heat and then cool the cherries to stop all microbial activity. The cherries then dry in the sun to 10-11% moisture. The cup starts with floral and botanical notes complimented by juicy tropical flavors—think hibiscus, eucalyptus, and grilled pineapple.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
