Los Nogales Spirit 057

washed-fermented process

1. selective picking: only the ripest Yellow Colombia cherries are carefully selected by hand to ensure the highest quality beans.
2. cleaning and disinfection: the collected cherries are washed and disinfected in treated water to remove surface dirt and impurities. during this step, low-density cherries float and are discarded, ensuring only the best quality beans are kept for this lot.
3. thermal shock: the cherries undergo a thermal shock by being immersed first in hot water (80°C) for 1 minute, then transferred to cold water (15°C) for 3 minutes. this process releases more glucose from the beans and eliminates unwanted microorganisms, both crucial for optimal fermentation.
4. pulping and sugar extraction: the beans are pulped without water, and the custom-designed pulper also squeezes the removed cherry to collect yeast and sugar-rich juice, which will be used in fermentation.
5. fermentation: the collected juice, the coffee beans, and a pre-ferment (similar to a sourdough starter) are added to a sealed tank, where they ferment for 120 hours. during this time, microorganisms break down sugars and other compounds, contributing to the coffee's flavour profile.
6. sun drying: after fermentation, the coffee is laid out to dry in the sun for about 15 days, allowing the beans to reach the ideal moisture content for storage.

this process ensures the beans undergo a carefully controlled transformation, enhancing their flavour and ensuring a high-quality, distinctive cup.

about the producer 

nestled high in the lush mountains of Bruselas, the Los Nogales farm is a beacon of innovation, where Oscar Hernandez and his team cultivate a range of exotic coffee varietals. over the years, the farm has become a hub for research, embracing both technology and biotechnology to improve coffee production and wet-mill procedures. from soil management to fermentation, they continually push the boundaries of what’s possible in coffee.

in 2024, Oscar and the team took inspiration from Panama’s top farms, learning new techniques for soil and tree management. this has led to significant improvements in their approach, with Oscar focusing on providing plants with the right nutrients to thrive, much like a balanced human diet. their trip also inspired a rethinking of the drying process, leading to the creation of a dark room for natural coffee fermentation, optimising temperature, humidity, and light control to enhance flavour profiles.

Nogales now operates three farms: Los Nogales, Finca Nahui (focusing on traditional varietals), and Finca Neblina, a former avocado farm now being transformed into 15 hectares of coffee production, with a focus on Gesha and other exotic varieties.

this year, the team has refined their coffee philosophy, focusing on terroir, genetics, and science. they believe that exceptional coffee is a result of the harmonious relationship between these factors, and are dedicated to learning and innovating in each area. this has positioned Nogales as one of the most forward-thinking farms in the industry.

a key development for Nogales is separating their top 15% of the harvest, known as The Grand Reserve, to showcase the farm’s best quality coffees. the Equilibrium range (50% of the harvest) blends farm art with fermentation science, while Alchemy focuses on experimental processes to create unique flavour profiles.

Nogales has also developed their own flavour wheel, mapping the compounds created during fermentation. this helps them better understand the impact of varieties like Geisha and Bourbon, known for their exceptional texture and body. fertilisation remains a major focus, ensuring a balanced, nutrient-rich soil that produces cherries with rich aromatic compounds, resulting in exceptional cups.

Los Nogales continues to set new standards for innovation, with a commitment to sustainability and excellence.