Colombia Nativo Nogales
Rose water, tangerine, candy
Courtesy of Ricardo Hernandez & Concepcion Castillo at their Los Nogales farm this coffee employs one of the newest processing methods to express some of the most exquisite notes in coffee we’ve ever had.
The process begins with the meticulous selection of ripe beans and then moves on to a density-based sorting process. The beans undergo thermal shock, being exposed to 80 degrees Celsius for 20 seconds, followed by rapid cooling with cold water after 3 to 5 minutes to enhance sugar development. Next, the beans go through a 120-hour fermentation process to enhance their flavor profile even more. The quality enhancement process is completed by sun-drying the coffee beans for 15 days.
Available in 8oz Bags
Process: Thermal-Shock Natural
Roast Level: Light
Variety: Caturra
Growing Altitude: 1750-1900masl
Rose water, tangerine, candy
Courtesy of Ricardo Hernandez & Concepcion Castillo at their Los Nogales farm this coffee employs one of the newest processing methods to express some of the most exquisite notes in coffee we’ve ever had.
The process begins with the meticulous selection of ripe beans and then moves on to a density-based sorting process. The beans undergo thermal shock, being exposed to 80 degrees Celsius for 20 seconds, followed by rapid cooling with cold water after 3 to 5 minutes to enhance sugar development. Next, the beans go through a 120-hour fermentation process to enhance their flavor profile even more. The quality enhancement process is completed by sun-drying the coffee beans for 15 days.
Available in 8oz Bags
Process: Thermal-Shock Natural
Roast Level: Light
Variety: Caturra
Growing Altitude: 1750-1900masl
Rose water, tangerine, candy
Courtesy of Ricardo Hernandez & Concepcion Castillo at their Los Nogales farm this coffee employs one of the newest processing methods to express some of the most exquisite notes in coffee we’ve ever had.
The process begins with the meticulous selection of ripe beans and then moves on to a density-based sorting process. The beans undergo thermal shock, being exposed to 80 degrees Celsius for 20 seconds, followed by rapid cooling with cold water after 3 to 5 minutes to enhance sugar development. Next, the beans go through a 120-hour fermentation process to enhance their flavor profile even more. The quality enhancement process is completed by sun-drying the coffee beans for 15 days.
Available in 8oz Bags
Process: Thermal-Shock Natural
Roast Level: Light
Variety: Caturra
Growing Altitude: 1750-1900masl