Nogales x CATA Chocoloco
Sustainable
Nogales x CATA Chocoloco
Nogales x CATA Chocoloco
| Country |
|
| Region | Huila |
| Producer | Los Nogales |
| Varietal |
Ombligon Typica Caturra Bourbon |
| Altitude | 1870—2000 masl |
| Harvest | 2025 |
| Process | Semi-Washed |
Espresso Roast
this Chocoloco is more than just a flavour - it’s a community in a cup. developed in partnership with Los Nogales and supported by Cata Export, this profile reflects years of shared knowledge, clean agricultural practices, and careful post-harvest work.
hand-harvested cherries undergo open-tank oxidation for 72–84 hours, then are pulped and sealed for a 36-hour anaerobic fermentation. after a light wash and 15–20 days of sun-drying, what emerges is a coffee that’s rich, complex, and expressive, with bold notes of chocolate-dipped strawberries and prominent fruit character that’s vibrant yet balanced.
with a very sweet cup and great body, this coffee is a reflection of collective care, consistency, and the kind of craftsmanship that turns a humble process into something quietly extraordinary.
resting our coffees
resting our coffees
cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.
resting gives the coffee space for its true character to shine.
we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.
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about the producer
nestled in the heart of Huila, the Los Nogales farm is a testament to the dedication and hard work of a community that values both tradition and innovation. this small yet impactful farm works hand in hand with Cata Export to bring the world a coffee that represents the essence of its origins, while providing a platform for small producers who have yet to receive the support needed to market their exceptional beans.
at Los Nogales, the journey of each coffee begins with careful attention to the land. the farm prioritises sustainable practices, using organic matter and microbiology to create a balanced, natural diet for the coffee plants. organic fertilisers are crafted from the farm's own resources, ensuring that the soil remains healthy and productive, which in turn yields a top-quality bean.
the coffee is harvested by over 30 skilled pickers, each trained to select only the ripest cherries, ensuring the beans are fresh and undamaged. this commitment to quality extends throughout the entire process, from the careful handling of the cherries in fruit baskets to the precise fermentation and post-harvest protocols developed in collaboration with Cata Export. this attention to detail results in a coffee that is both rich in flavour and full of character.
the Cata Chocoloco profile, produced at Los Nogales, is a perfect representation of the farm's philosophy - simple, bright, and unpretentious. with a cup score of 85, this coffee is versatile enough to be used for espresso or filter brewing, offering a clean, balanced cup with a refreshing brightness. it embodies the humble yet hardworking spirit of the Los Nogales community, a group of families who benefit from and contribute to the success of each harvest.
this coffee is not just a product; it is the result of shared knowledge, passion for clean agriculture, and a commitment to creating a sustainable future for small coffee producers. the work done at Los Nogales is an ongoing evolution, ensuring that every harvest produces a luxury coffee that is as enjoyable as it is meaningful.
semi-washed process
the process begins with the careful manual collection of only 100% ripe cherries, ensuring the selection of the best fruit. these cherries are then placed in open tanks where they undergo oxidation for a period of 72 to 84 hours. this allows for the development of flavour before moving to the next stage.
once the cherries have oxidised, they are pulped to remove the outer skin and then placed in plastic tanks for anaerobic fermentation, which lasts 36 hours. this fermentation process occurs in a sealed environment, allowing the flavours to evolve in a unique and controlled way.
after fermentation, the cherries undergo a light washing to remove some of the mucilage, leaving behind a cleaner grain. finally, the coffee is laid out to dry under the sun, with the drying process taking anywhere from 15 to 20 days, depending on the weather. during this time, the beans are carefully turned three times a day to ensure uniform drying, helping to achieve a more consistent and high-quality result.