This specific coffee was processed with a thermal shock method in which the cherries were heated and then cooled rapidly while submerged in water (this can change the cell structure of the cherries which can produce more complex and prominent flavours in the cup).
The cherries were pulped and then added to fermentation tanks along with the sugars produced by this process (this can enhance the flavour and sweetness of the coffee in the cup) for 120 hours. After this, the cherries were dried and then shipped to us in London.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind settings
Kinu M47 —
Set dial to zero
Turn two and three-quarter turns
For naturally processed coffees, grind slightly coarser.
The Hernandez family’s pedigree in coffee speaks for itself.
The youngest of eight brothers, Ricuarte Hernandez took home first place in the
first ever Cup of Excellence contest held in Colombia in 2005 with a coffee
grown on Los Nogales.
Tragically, Ricuarte lost his life in 2013 when he was
ambushed by armed groups on his way to the farm. Determined to continue his
father’s legacy, Ricuarte’s youngest son Oscar Fernando returned home to take
over the reigns and he remains at the helm to this day.
Alongside him are his sisters Angie and Olga. While Olga is
an active member of the National Federation of Coffee Growers of Colombia,
Angie leads the fermentation research and development programme that is the
foundation on which Los Nogales’ post-harvest processing is built.
The youngest of the family at 24 years-old, Angie is
applying her experience as a qualified industrial engineer to the study of
microbiology and the potential offered by applying designed fermentation
techniques to high-quality coffees to impact quality.