We were so stocked on the coffees the folks from Los Nogales sent us we had to source two. This thermal shock lot is one of the most exciting and complex coffees we've tasted recently. You can expect floral and botanical notes complimented by juicy tropical flavors—think hibiscus, eucalyptus, and grilled pineapple. Los Nogales' complexity is balanced by a sweetness that makes it a devilishly drinkable cup.
Los Nogales' innovative processing methods yield unique and exciting flavors. They use a natural process that undergoes a "thermal shock," experiencing an 80-degree Celsius environment for 20 seconds, followed by rapid cooling with cold water. This rapid heating and cooling process enhances the sugar development in the beans, leading to a unique flavor profile. The beans undergo 120 hours of fermentation before being dried in the sun for 15 days, enhancing their distinctive taste.
Los Nogales is an 80-year-old farm in Pitalito, Colombia. Oscar, Angie, and Olga Hernández took over the farm from their father in 2013. They have carried on his father's dedication to innovation at Los Nogales and have transformed it into a modern-day production center. Oscar is the face of the business, forging new partnerships for Los Nogales. Angie's background in fermentation and microbiology has taken their coffee to the next level. Los Nogales is producing some of the most complex and exciting coffees we've tasted, and we are super excited to continue to work with them in the future.
