Archive: Colombia Los Nogales Thermal Shock instant

Archive: Colombia Los Nogales Thermal Shock instantThis coffee comes from Los Nogales in Pitalito, Colombia. Oscar, Angie, and Olga Hernndez run the family farm. Los Nogales' innovative processing methods yield unique and exciting flavors. They start by hand picking the ripest cherries. Then, they rinse, sort, and ferment the cherries anaerobically for 120 hours. They stop the fermentation with a process called "thermal shock." They rapidly heat and then cool the cherries to stop all microbial

and placed in sealed containers to ferment anaerobically for 120 hours with coffee yeast

great for travel

it undergoes anaerobic fermentation in water for 60 hours

and fermented anaerobically for 72 hours

This coffee comes from Neel and Kavita Vohora

before being pulped and transferred to tanks to ferment anaerobically with mosto

and depulped right after being delivered

Las Palmas

The result is fruity and sweet with lush notes of red plum

He and his team are able to create big

We're excited to present two fantastic lots from Jairo Arcila

fudgy finish