Farm
Los Nogales is a contemporary institute where coffee meets science. The Hernandez' approach to coffee processing different from what we consider washed or natural. Instead of letting the bean mature and create its own character, they create an environment in which the beans develops their desired flavour profile. The Hernandez family and other producers in Colombia have adopted practices to predict and manipulate flavour profiles, notably through what we now call thermal shocks and extended fermentation.


This coffee was created by Angie Hernandez. The beans were heated to 80 degrees Celsius for exactly 20 seconds and immediately cooled down to 15 ° C where they were held for some minutes. They were then depulped and thoroughly squeezed to retain as many sugars and juices as possible to keep as a fresh mosto for during the fermentation process. This was the added to a tank together with the Geisha beans, where they were left to ferment anaerobically for 120 hours (5 days). Afterwards, the beans were laid out to dry on raised beds with the flower petals from the Geisha plants on which they were cultivated.