Los Nogales
ZeměColombia
OblastBruselas, Huila
FarmaLos Nogales
Nadmořská výška1 600 – 2 000 m
Velikost farmy24 ha
Los Nogales Farm is a family business, so it is difficult to talk about just one name. But for us, the charismatic Oscar Hernandez, the leader of the project, represents the farm.
Oscar is a third-generation farmer who grows coffee in the south of the department of Huila, near the town of Bruselas. He is an energetic person, always positive and innovative, not only for his family but also for the wider environment. His father, Ricaurte Hernandez, was the first to prove what we know today: that the best coffees from all over Colombia can be found in Bruselas. In 2006, he won the Colombian Cup of Excellence and, as the locals say, spread the word. Ricaurte put Bruselas, and the entire department of Huila, on the map of fine coffee. Oscar continues this tradition, and thanks to him and his approach, Los Nogales is a centre of innovation and information for all the proactive farmers in the area.
about the farm
Finca Los Nogales is a family farm, or rather a company that combines tradition with innovation. It is located in the village of El Diamante, just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded around 1940 by members of the Hernandez family. Its tradition and focus on growing the best coffee was then developed by Mr Ricaurte Hernandéz. After his death, it was unclear for a while what would become of the farm. About six years ago, however, the farm began to prosper under the stewardship of Oscar Hernandéz, Mr Ricaurte’s son, and is now a model for farmers throughout the region.
The three pillars of the Finca Los Nogales concept are:
1. Terroir – the land gives us life and gives it to the coffee plants that grow on it. Los Nogales knows this. If we just exploit the land and don’t take care of it, we will soon have no place to grow coffee. In contrast to intensive farming and the conventional approach to fertilisation, the entire Los Nogales team is thinking about long-term sustainability. They are replacing intensive commercial single-component fertilisers with complex organic humus made from their own coffee processing residues. They are also gradually planting coffee plants further apart on the plantations, reducing the demand on the land. While less intensive, less concentrated and more complex farming means lower yields in the short term, in the long term it ensures that the same land can be used to grow coffee for generations to come.
2. Genetics – The second important ingredient in coffee production is genetic material. That is, the varieties you choose to work with. At Los Nogales Farm you will find traditional indigenous Arabica varieties that have been grown in Colombia since the 18th century, such as týpica, newer hardier varieties such as Castillo or Colombia, but also exotic varieties imported from other countries and continents, such as gesha or Sudan Rume.
3. Science and passion – innovation at Los Nogales. The world of coffee is constantly evolving and the link with scientific knowledge is becoming more and more commonplace, if not a necessity. Oscar therefore draws on the experience of a biochemist, an agricultural engineer, a microbiologist, an experienced accountant and a very capable manager. They are all passionate about what they do, they all pull together and when they have differences of opinion, they see them as an asset.
O kávě
Coffee processing: hand picked, only ripe cherries are picked by hand from the tree. The selection continues by immersing the whole cherries in water tanks and removing the floating beans, called flotes. This ensures that only the best cherries undergo the fermentation process. Sorted and washed in this way, the cherries are then disinfected with ozone before processing. This ensures that the level of unwanted micro-organisms is kept to a minimum.
Each variety and microlot has its own ‚recipe‘. For some, a thermal (heat) shock is used to start the fermentation process; for others, simple oxidation is sufficient. Either way, as Oscar explained to us during our visit, they help to break down the sugars in the cherry pulp and ensure that the subsequent fermentation processes run smoothly.
The microlots then go into the depulper, a grinder that removes the husks from the coffee. The hulls contain valuable sugary juice, which Los Nogales squeezes and uses for fermentation. The dehulled coffee beans are then placed in plastic barrels, mixed with a little water and a sweet, viscous liquid.
It then depends on what fermentation process we want to use for the lot, whether we want lactic acid fermentation to predominate, or some other type of fermentation, or a combination of the two. Accordingly, micro-organisms such as lactobacilli are added to the vats.
After fermentation, the next important step is drying, which preserves the beans. If we dry the coffee too quickly and abruptly, it will not be stable. At Los Nogales, the fermented microlots are dried for 21 days until they reach the ideal moisture content of between 10% and 12%.
As Los Nogales focuses on sustainable coffee farming, one of the key processes is wastewater treatment. The farm has its own wastewater treatment plant.
CO-24-080
Los Nogales Flower Elixir
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-081
Los Nogales Honey Elixir
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-086
Los Nogales Týpica decaf
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Fermentation: Coffee beans undergo a 90 hour fermentation process. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Washing. After fermentation, the coffee beans are washed thoroughly to remove any remaining pulp and to prevent unwanted flavour changes.
– Natural solvent: The production of a natural solvent through enzymatic and fermentation processes from the pulp or skin of the same coffee. This solvent is essential for extracting the caffeine from the beans.
– Solvent soaking: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvent and the beans are decaffeinated.
– Final wash: At the end of the solvent soaking process, the coffee beans are washed again to remove any residual solvent.
– Drying: The decaffeinated coffee beans are placed in drying kilns and left to dry for approximately 8 days. This ensures that the beans reach the correct moisture level before packaging.
CO-24-088
Los Nogales Petal perfume
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the bad ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-089
Los Nogales Harmony
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The selected grains are subjected to a heat shock of 80°C water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Skinning in a wet mill and addition of sugar: the coffee beans are skinned and placed in fermentation vats. To these are added the sugars obtained by pressing the skins of the coffee cherries themselves. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-082
Los Nogales Red fruit passion
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-084
Los Nogales Spirit
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-085
Los Nogales Origins
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 160 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-087
Los Nogales Caturra decaf
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Fermentation: Coffee beans undergo a 90 hour fermentation process. During this time, sugars are broken down, which affects the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Washing. After fermentation, the coffee beans are washed thoroughly to remove any remaining pulp and to prevent unwanted flavour changes.
– Natural solvent: The production of a natural solvent through enzymatic and fermentation processes from the pulp or skin of the same coffee. This solvent is essential for extracting the caffeine from the beans.
– Solvent soaking: The coffee beans are soaked in the solvent for approximately 48 hours. This process allows the caffeine to dissolve in the solvent and the beans are decaffeinated.
– Final wash: At the end of the solvent soaking process, the coffee beans are washed again to remove any residual solvent.
– Drying: The decaffeinated coffee beans are placed in drying kilns and left to dry for approximately 8 days. This ensures that the beans reach the correct moisture level before packaging.
CO-24-083
Los Nogales Virtuoso
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Heat shock: The beans are subjected to heat shock by being alternately immersed in hot and cold water (80 degrees for 1 minute and 15 degrees for 3 minutes) This has two purposes: to release glucose from the beans and to pasteurise them to remove unwanted micro-organisms.
– Skinning in a wet mill and addition of sugar: the coffee berries are skinned and placed in fermentation vats. Sugar obtained by pressing the skins of the coffee cherries themselves is added. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
CO-24-108
Los Nogales Orange Castillo 06CH
– Harvesting only ripe cherries is crucial for obtaining high-quality coffee beans, as ripe beans have optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with pure water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– Selected beans are subjected to a heat shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final coffee flavor.
– The coffee cherries are pulped, skinned, and sugars obtained from pressing the skins of the cherries themselves are added. This can enhance the flavor profile and add sweet notes to the coffee.
– The coffee beans undergo a fermentation process lasting 120 hours. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. It’s also important to mention the addition of pre-ferments, similar to sourdough in bread, which can give the coffee unique characteristics.
– Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavor.
– Lastly, the dried coffee beans in pergamino layer are transferred into barrels previously used for beer. This imparts additional flavor nuances, resulting in coffee with extraordinary and complex taste.
CO-24-109
Los Nogales Pink Bourbon GR
– Harvesting only ripe cherries is crucial for obtaining high-quality coffee beans, as ripe beans have optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with pure water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– Selected beans are subjected to a heat shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final coffee flavor.
– The coffee cherries are pulped, skinned, and sugars obtained from pressing the skins of the cherries themselves are added. This can enhance the flavor profile and add sweet notes to the coffee.
– The coffee beans undergo a fermentation process lasting 48 hours at 15 degrees Celsius. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. It’s also important to mention the addition of pre-ferments, similar to sourdough in bread, which can give the coffee unique characteristics.
– Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavor.
CO-24-110
Los Nogales Chocoberry
Omlouvám se za nedorozumění. Tady je překlad do angličtiny:
Processing of the orange bourbon variety lot:
– Hand-picking of cherries.
– Thermal shock – cherries were immersed in water at 80 degrees Celsius for 30 to 60 seconds.
– Washing and removal of floaters, disinfection of washed cherries with ozone.
– Depulping of cherries.
– Juicing the skins and mixing this liquid with the depulped beans in fermentation plastic barrels.
– Addition of desired microorganisms, in this case, to ensure the process of lactic fermentation.
– Fermentation for 220 hours.
– Washing and drying for 20 days.
CO-24-111
Los Nogales Calma
Omlouvám se za předchozí chybu. Tady je překlad do angličtiny:
– Selection of ripe fruit: The process begins with the careful picking of only ripe coffee cherries. This is crucial for obtaining high-quality coffee beans, as ripe fruits have optimal flavor and aroma.
– Cleaning and disinfection with treated water: The harvested coffee beans undergo thorough cleaning and disinfection using treated water. This helps eliminate impurities and unwanted microorganisms.
– Sorting by density, known as floating: The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– Thermal shock: The beans are subjected to thermal shock by alternating immersion in hot and cold water. (80 degrees Celsius for 1 minute and 15 degrees Celsius for 3 minutes) This serves two purposes: releasing glucose from the beans and pasteurizing them to remove unwanted microorganisms.
– Removal of skins in a wet mill and addition of sugars: The coffee fruits are skinned and placed in fermentation barrels. Sugars obtained from pressing the skins of the coffee cherries themselves are added. This can enhance the flavor profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process lasting 90 hours. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. The addition of pre-ferments, similar to sourdough in bread, is also mentioned, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavor.
CO-24-112
Los Nogales Brisa
– Harvesting only ripe cherries, which is crucial for obtaining high-quality coffee beans to achieve optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with clean water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– The selected beans undergo a thermal shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final coffee flavor.
– Cleaning the coffee in a wet mill and adding sugars: the cherries are pulped, cleaned of their skins, and sugars obtained from pressing the skins of the coffee cherries themselves are added. This can enhance the flavor profile and add sweet notes to the coffee.
– Addition of pre-fermentation agents and fermentation: Pre-fermentation agents similar to sourdough in baking are added to initiate fermentation. The beans ferment for 90 hours, contributing to the development of a distinctive flavor.
– Sun drying for 15 days: The fermented beans are sun-dried. This process ensures that the beans reach optimal moisture for storage.
– Addition to barrels previously used for beer: Adding the beans to beer barrels imparts additional flavor nuances, resulting in coffee with extraordinary and complex taste.
CO-24-113
Los Nogales Primitive
– Harvesting only ripe coffee cherries is crucial for obtaining high-quality coffee beans, as ripe beans have optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with clean water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– The selected beans undergo a thermal shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final coffee flavor.
– The coffee cherries are pulped, cleaned of their skins, and sugars obtained from pressing the skins of the coffee cherries themselves are added. This can enhance the flavor profile and add sweet notes to the coffee.
– The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. It’s also important to mention the addition of pre-ferments, similar to sourdough in bread, which can give the coffee unique characteristics.
– Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and further flavor development.
CO-24-114
Los Nogales Impetu
– Harvesting only ripe coffee cherries is crucial for obtaining high-quality coffee beans, as ripe beans have optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with clean water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– The selected beans undergo a thermal shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final coffee flavor.
– The coffee cherries are pulped, cleaned of their skins, and sugars obtained from pressing the skins of the coffee cherries themselves are added. This can enhance the flavor profile and add sweet notes to the coffee.
– The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. It’s also important to mention the addition of pre-ferments, similar to sourdough in bread, which can give the coffee unique characteristics.
– The fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and further flavor development.
– Finally, the dried coffee beans in pergamino layer are transferred into barrels previously used for beer. This adds additional flavor nuances, resulting in coffee with extraordinary and complex taste.
CO-24-115
Los Nogales Tabi 114CH
– Harvesting only ripe coffee cherries is crucial for obtaining high-quality coffee beans, as ripe beans have optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with clean water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– The selected beans undergo a thermal shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final coffee flavor.
– The coffee cherries are pulped, cleaned of their skins, and sugars obtained from pressing the skins of the coffee cherries themselves are added. This can enhance the flavor profile and add sweet notes to the coffee.
– The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. It’s also important to mention the addition of pre-ferments, similar to sourdough in bread, which can give the coffee unique characteristics.
– Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and further flavor development.
