Coffee from Los Nogales always impresses us, and this time we've created a blend of two lots from this farm. Both were processed using anaerobic mosto fermentation, and together they work fantastically.
Tasting notes:
Mango, pineapple, and cocoa.
Processing:
The coffee cherries are first sorted and disinfected with clean water to remove unwanted microorganisms. They are then pasteurized by immersing them in water at 80°C, completing the preparation for processing.
During depulping, the juice released from the cherries—known as mosto—is collected and mixed with yeast. This mixture is then used to ferment the coffee beans. Thanks to this fruit juice, the coffee develops notes of tropical fruit along with a unique texture and acidity.
Once fermentation is complete, the beans are washed with clean water and dried on shaded raised beds.
Best for:
A great choice for the Hoop, Pulsar, V60, batch brew, AeroPress, or any other filter brewing method. It also tastes fantastic as espresso.
Barista's recommendation:
For the best flavor, brew this coffee with water at 100°C. The idea that hotter water can "burn" the coffee is a myth. We roast it at 600°C, so there is no way to burn it during brewing. Always use filtered or bottled water with an alkalinity of 60–80 ppm.
Good to know:
For filter coffee, always use beans that are at least 7 days past their roast date. After opening the bag for the first time, let it breathe for at least 4 hours before brewing. This helps prevent unwanted bitter notes in the cup.
Package contents:
The package contains roasted whole bean Arabica coffee in the selected size.
