Colombia Los Nogales Yellow Bourbon

Los Nogales is an 80-year-old farm in Pitalito, Colombia. Oscar Hernández took over the farm from his father, Ricaurte, in 2013. He has carried on his father's dedication to innovation at Los Nogales. He has transformed it into a modern-day production center producing high-quality coffee while emphasizing research, technological innovation, and ecological conservation. The folks at Los Nogales are producing some of the most tasty and exciting coffees we've tasted.

The coffee cherries are handpicked at the peak ripeness and floated to remove defects and ensure quality. The coffee is then depulped and fermented anaerobically for 120 hours in hermetic tanks using Mosto, a liquid by-product of coffee fermentation that contains a vibrant microbial population of bacteria and yeasts. Mosto reduces fermentation time and enhances the coffee's complexity and flavor. This particular Mosto was collected from a previous batch of Yellow Bourbon. The coffee is then gently dried on raised beds for 15 days. This slow-drying process ensures the beans develop their full flavor potential. The final step is a 30-day stabilization in GrainPro bags to allow the beans to achieve optimal moisture content.

Prepare your dadgum tongues for another fantastic coffee from our pals at Los Nogales. This is the third coffee we’ve partnered with them on, and to tell you a secret, we’ve since sourced a fourth. That tells you how much we dig what they’re doing. This Yellow Bourbon blew us away with its sweet and effervescent acidity with flavors that remind us of mango, pineapple, peach, blood orange, and salted caramel. It’s safe to say we will be releasing many more coffees from the amazing folks at Los Nogales in the future. Get some of this banger while you can!