KYOTO - Colombia Finca Los Nogales Washed Mosto Fermentation Filter 250 g

All about the product

Country: Colombia

Region: Brussels, Huila

Farm: Los Nogales

Processing: Washed, fermentation with must

Variety: Typica

Rating: 88 / 100 points

Altitude: 1900 m above sea level

ABOUT THE COFFEE

Another coffee from Oscar Hernandez of the Los Nogales farm in Colombia that completely shatters the conventional understanding of the sensory properties of coffee as a drink. When you sniff it, the first impressions tell you that there is something extraordinary here, and you are certainly not mistaken. This coffee is as aromatic, sweet, fruity, and surprising as it can be. If a bag of these beans lands in your hands, it will undoubtedly change your previous sensory memory in your future pursuits of the coffee holy grail.

ABOUT THE PROCESSING

Los Nogales farm specializes in very unusual, modern processing methods for coffee beans, not shying away from experiments, the results of which are usually astonishing. These beans come from an experimental process where, after the coffee cherries are removed, they are controlled fermented in juices (must) extracted from those cherries. As a result, the coffee has gained a unique character with high sweetness and a breath-taking aroma. We managed to highlight the depth and complexity of these beans :)

ABOUT THE FARM

Los Nogales farm is a family-owned coffee plantation in Colombia. The face of this multi-generational business is currently Oscar Hernandez. The farm is located in the mountainous Huila region near the city of Brussels, in the southern part of this region. Oscar is a resourceful and charismatic person. He is driven by the idea of producing high-quality specialty coffee in Colombia, and this batch of beans clearly demonstrates that. In 2006, Oscar's father, Ricaurte Hernandez, won the Colombian "Cup of Excellence" competition. This excellent recognition has made the farm synonymous with high quality. Oscar continues this tradition, and thanks to his vision, Los Nogales is an innovation and information center for all enterprising farmers in this region.

Detailed description of this coffee processing method:

Process: fermentation with must

• Selection of ripe fruits: The process begins with a thorough selection of only ripe coffee cherries. This is key to high-quality coffee beans, as ripe fruits have optimal flavor and aroma.

• Cleaning and disinfection with purified water: The collected coffee beans are thoroughly cleaned and disinfected with purified water. This helps remove impurities and unwanted microorganisms.

• Sorting by density or floating: Coffee beans are submerged in water and sorted by density. Higher density beans tend to sink, while lower density ones float to the surface. This helps separate good beans from defective ones.
• Thermal shock: Selected beans are thermally treated in 80°C water for 60 seconds, then quickly cooled in cold 15°C water for 3 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final flavor of the coffee.

• Pulp removal by wet method and must addition: Coffee beans are separated from the husks and placed in fermentation barrels. Juice extracted from the coffee cherry husks, rich in natural sugars – the so-called "must" is added. This can enhance the flavor profile and give the coffee sweet notes.

• Fermentation: Coffee beans are fermented for 120 hours. During this time, the sugars are broken down, affecting the coffee's flavor and acidity. Pre-fermentation agents similar to bread yeast are also added to give the coffee unique characteristics.

• Sun drying: Finally, the fermented coffee beans are sun-dried for 15 days. This stage is essential to reduce the beans' moisture level to the appropriate amount for long-term storage and further develop the coffee's flavor.

Store in a cool, dry place.