Nogales
CountryColombia
RegionBruselas, Huila
FarmNogales
Altitude1 600 – 2 000 m
Size of the farm24 ha
Nogales Farm is a family business, so it is difficult to talk about just one name. But for us, the charismatic Oscar Hernandez, the leader of the project, represents the farm.
Oscar is a third-generation farmer who grows coffee in the south of the department of Huila, near the town of Bruselas. He is an energetic person, always positive and innovative, not only for his family but also for the wider environment. His father, Ricaurte Hernandez, was the first to prove what we know today: that the best coffees from all over Colombia can be found in Bruselas. In 2006, he won the Colombian Cup of Excellence and, as the locals say, spread the word. Ricaurte put Bruselas, and the entire department of Huila, on the map of fine coffee. Oscar continues this tradition, and thanks to him and his approach, Nogales is a centre of innovation and information for all the proactive farmers in the area.
about the farm
Finca Nogales is a family farm, or rather a company that combines tradition with innovation. It is located in the village of El Diamante, just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded around 1940 by members of the Hernandez family. Its tradition and focus on growing the best coffee was then developed by Mr Ricaurte Hernandéz. After his death, it was unclear for a while what would become of the farm. About six years ago, however, the farm began to prosper under the stewardship of Oscar Hernandéz, Mr Ricaurte’s son, and is now a model for farmers throughout the region.
The three pillars of the Finca Nogales concept are:
1. Terroir – the land gives us life and gives it to the coffee plants that grow on it. Nogales knows this. If we just exploit the land and don’t take care of it, we will soon have no place to grow coffee. In contrast to intensive farming and the conventional approach to fertilisation, the entire Nogales team is thinking about long-term sustainability. They are replacing intensive commercial single-component fertilisers with complex organic humus made from their own coffee processing residues. They are also gradually planting coffee plants further apart on the plantations, reducing the demand on the land. While less intensive, less concentrated and more complex farming means lower yields in the short term, in the long term it ensures that the same land can be used to grow coffee for generations to come.
2. Genetics – The second important ingredient in coffee production is genetic material. That is, the varieties you choose to work with. At Nogales Farm you will find traditional indigenous Arabica varieties that have been grown in Colombia since the 18th century, such as týpica, newer hardier varieties such as Castillo or Colombia, but also exotic varieties imported from other countries and continents, such as gesha or Sudan Rume.
3. Science and passion – innovation at Nogales. The world of coffee is constantly evolving and the link with scientific knowledge is becoming more and more commonplace, if not a necessity. Oscar therefore draws on the experience of a biochemist, an agricultural engineer, a microbiologist, an experienced accountant and a very capable manager. They are all passionate about what they do, they all pull together and when they have differences of opinion, they see them as an asset.
About the coffee
Coffee processing: hand picked, only ripe cherries are picked by hand from the tree. The selection continues by immersing the whole cherries in water tanks and removing the floating beans, called flotes. This ensures that only the best cherries undergo the fermentation process. Sorted and washed in this way, the cherries are then disinfected with ozone before processing. This ensures that the level of unwanted micro-organisms is kept to a minimum.
Each variety and microlot has its own ‘recipe’. For some, a thermal (heat) shock is used to start the fermentation process; for others, simple oxidation is sufficient. Either way, as Oscar explained to us during our visit, they help to break down the sugars in the cherry pulp and ensure that the subsequent fermentation processes run smoothly.
The microlots then go into the depulper, a grinder that removes the husks from the coffee. The hulls contain valuable sugary juice, which Nogales squeezes and uses for fermentation. The dehulled coffee beans are then placed in plastic barrels, mixed with a little water and a sweet, viscous liquid.
It then depends on what fermentation process we want to use for the lot, whether we want lactic acid fermentation to predominate, or some other type of fermentation, or a combination of the two. Accordingly, micro-organisms such as lactobacilli are added to the vats.
After fermentation, the next important step is drying, which preserves the beans. If we dry the coffee too quickly and abruptly, it will not be stable. At Nogales, the fermented microlots are dried for 21 days until they reach the ideal moisture content of between 10% and 12%.
As Nogales focuses on sustainable coffee farming, one of the key processes is wastewater treatment. The farm has its own wastewater treatment plant.
Nogales Red fruit passion
Variety: Tabi
Process: mosto fermentation
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, floating: coffee beans are immersed in water and sorted according to density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Thermal shock: The selected beans are subjected to a thermal shock of 80 °C water for 60 seconds, followed by rapid cooling in cold water of 15 degrees for 3 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Removing the skins in a wet mill and adding the mosto: the coffee beans are de-pulped from their skins and put into fermentation barrels. To these is added the pressed juice obtained by pressing the skins of the coffee cherries themselves, which contains a large amount of natural sugars – the so-called ‘mosto’. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
Nogales Spirit
Variety: Yellow Colombia
Process: mosto fermentation
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Thermal shock: The selected beans are subjected to a thermal shock of 80 °C water for 60 seconds, followed by rapid cooling in cold water of 15 degrees for 3 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Removing the skins in a wet mill and adding the mosto: the coffee beans are de-pulped from their skins and put into fermentation barrels. To these is added the pressed juice obtained by pressing the skins of the coffee cherries themselves, which contains a large amount of natural sugars – the so-called ‘mosto’. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
Nogales Virtuoso
Variety: Týpica
Process: mosto fermentation
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is the key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfecting with purified water: The harvested coffee beans are thoroughly cleaned and disinfected with treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, or floating: The coffee beans are immersed in water and sorted according to their density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Thermal shock: The selected beans are subjected to a thermal shock of 80 °C water for 60 seconds, followed by rapid cooling in cold water of 15 degrees for 3 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Removing the skins in a wet mill and adding the mosto: the coffee beans are de-pulped from their skins and put into fermentation barrels. To these is added the pressed juice obtained by pressing the skins of the coffee cherries themselves, which contains a large amount of natural sugars – the so-called ‘mosto’. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, sugars are broken down, affecting the flavour and acidity of the coffee. Pre-fermenting agents are also added, similar to sourdough starter in bread, which can give the coffee unique characteristics.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
Nogales Primitive
Variety: Caturra
Process: mosto fermentation
– Harvesting only ripe cherries, which is crucial for obtaining high-quality coffee beans to achieve optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with clean water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– The selected beans undergo a thermal shock with water at 80°C for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. This process breaks down sugars and pasteurizes the beans, contributing to the final coffee flavor.
– Cleaning the coffee in a wet mill and adding mosto: the cherries are pulped, cleaned of their skins, and sugars obtained from pressing the skins of the coffee cherries themselves are added. This liquid juice is called “mosto”. This can enhance the flavor profile and add sweet notes to the coffee.
– Addition of pre-fermentation agents and fermentation: Pre-fermentation agents similar to sourdough in baking are added to initiate fermentation. The beans ferment for 90 hours, contributing to the development of a distinctive flavor.
– Sun drying for 15 days: The fermented beans are sun-dried. This process ensures that the beans reach optimal moisture for storage.
Nogales Harmony
Variety: Bourbon Ají
Process: mosto fermentation
– Selection of ripe fruit. The process begins with the careful harvesting of only ripe coffee beans. This is key to obtaining high quality coffee beans, as ripe fruit has optimal flavour and aroma.
– Cleaning and disinfection with treated water: The harvested coffee beans undergo a thorough cleaning and disinfection process using treated water. This helps to eliminate impurities and unwanted micro-organisms.
– Density sorting, so-called floating: the coffee beans are immersed in water and sorted by density. Higher density beans tend to sink, while lower density beans float. This helps to separate the good beans from the defective ones.
– Thermal shock: The selected beans are subjected to a thermal shock of 80 °C water for 20 seconds, followed by rapid cooling in cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final taste of the coffee.
– Removing the skins in a wet mill and adding the mosto: the coffee beans are de-pulped from their skins and put into fermentation barrels. To these is added the pressed juice obtained by pressing the skins of the coffee cherries themselves, which contains a large amount of natural sugars – the so-called ‘mosto’. This can improve the flavour profile and add sweet notes to the coffee.
– Fermentation. The coffee cherries undergo a fermentation of 120 hours. During this time, sugars are broken down, which affects the coffee’s flavour and acidity. Also mentioned is the addition of pre-ferments, similar to sourdough starter in bread, which can add unique characteristics to the coffee.
– Sun drying: Finally, the fermented coffee beans are dried in the sun for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavour.
Nogales Bourbon Ají
Variety: Bourbon Ají
Process: mosto fermentation
– Harvesting only ripe cherries is crucial for obtaining high-quality coffee beans, as ripe beans have optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with pure water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– The coffee cherries are pulped, skinned, and sugars obtained from pressing the skins of the cherries themselves are added. This pressed juice is called “mosto”. This can enhance the flavor profile and add sweet notes to the coffee.
– The coffee beans undergo a fermentation process lasting 48 hours at 15 degrees Celsius. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. It’s also important to mention the addition of pre-ferments, similar to sourdough in bread, which can give the coffee unique characteristics.
– Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavor.
Nogales Pink Bourbon
Variety: Pink Bourbon
Process: mosto fermentation
– Harvesting only ripe cherries is crucial for obtaining high-quality coffee beans, as ripe beans have optimal flavor and aroma.
– The harvested coffee beans undergo thorough cleaning and disinfection with pure water. This removes impurities and unwanted microorganisms.
– The coffee beans are immersed in water and sorted by density. Beans with higher density tend to sink, while those with lower density float. This helps separate quality beans from defective ones.
– The coffee cherries are pulped, skinned, and sugars obtained from pressing the skins of the cherries themselves are added. This pressed juice is called “mosto”. This can enhance the flavor profile and add sweet notes to the coffee.
– The coffee beans undergo a fermentation process lasting 48 hours at 15 degrees Celsius. During this time, sugars are broken down, affecting the flavor and acidity of the coffee. It’s also important to mention the addition of pre-ferments, similar to sourdough in bread, which can give the coffee unique characteristics.
– Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee’s flavor.
More about the processing of this coffee here.
Nogales Christmas
Variety: Orange Castillo
Process: fermented washed
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Selective harvesting: At this stage, only ripe coffee cherries are picked. This ensures that the harvested fruit is of the highest quality.
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Cleaning: The harvested cherries are washed with treated water to remove dirt and surface impurities.
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Selection: The cherries are submerged in water and sorted by density. Defective and overripe cherries float, while the good-quality ones sink. This allows for more precise sorting.
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Thermal shock: The cherries are soaked in 90 °C water for 60 seconds – our longest protocol – to pasteurise them and release extra sugars for fermentation.
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Depulping: Using a modified pulper, the cherries are pressed to extract all the juice from the skins. This juice is then used for fermentation.
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Fermentation: A 7-day fermentation takes place in the natural sugars obtained during depulping. The ratio is 1 part pre-fermented yeasts to 4 parts juice from the same coffee. This method drives high-quality fermentation while maintaining terroir.
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Sun drying and ageing: The beans are dried in the sun for 15 days. After drying, the parchment coffee is aged for another 15 days in whiskey barrels. This step adds depth to the flavour, as the beans absorb subtle notes from the wood and whiskey. During this time, the coffee is stirred once or twice to ensure the aroma spreads evenly.
Nogales Origins
Variety: Typica
Process: mosto fermentation
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Selective picking: Coffee pickers focus on harvesting only the ripe cherries from the coffee plant. This ensures that the coffee beans achieve the highest quality.
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Cleaning: The harvested cherries undergo a cleaning and disinfection process using treated water.
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Selection: The coffee beans are submerged in water, and due to their different densities, the ripe and defective beans float while the high-quality beans sink. This allows for a more precise selection.
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Thermal shock: The cherries are bathed in 90 °C water for 60 seconds – our longest protocol – to pasteurise the coffee and release additional sugars for fermentation.
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Depulping: Using a modified pulper, the cherries are dry-depulped to squeeze out and obtain all the juice from the coffee, which is then used in fermentation.
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Fermentation: A 7-day fermentation in its own sugars, extracted from the coffee cherry skin during depulping, along with a ratio of 1 part pre-fermented coffee yeasts to 4 parts of this juice. These pre-fermented yeasts – microorganisms recovered from the coffee must, clarified and preserved using beans from the same variety – help drive a high-quality fermentation while preserving the terroir.
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Drying: After depulping, the coffee undergoes drying in order to make full use of the juice extracted from the cherries during fermentation.
Nogales Decaf Typica
Variety: Typica
Process: Decaf with must
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Selective harvesting & flotation: Ripe coffee cherries are carefully selected and picked, then submerged in water to separate out the defective or unripe ones.
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Fermentation & washing: The cherries undergo fermentation for 24 hours and are then thoroughly washed.
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Drying & hulling: The beans are sun-dried on traditional raised beds and then hulled to remove the parchment layer. Only the resulting green coffee is used.
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Hot water immersion: The green beans are immersed in hot water at 40 °C for 4 hours. This step is repeated in two consecutive cycles.
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Addition of natural solvent: A natural solvent (must), derived from the coffee pulp or husk, is added and the beans are left to soak for 24 hours.
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Coffee washing: After immersion, the beans are carefully washed to remove any remaining residues.
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Drying: The washed coffee is placed in the drying area for approximately 5 days.
Nogales Decaf Caturra
Variety: Caturra
Process: Decaf with must
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Harvesting & flotation: Ripe coffee cherries are carefully selected and picked, then submerged in water to separate out the defective or unripe ones.
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Fermentation & washing: The cherries undergo fermentation for 24 hours and are then thoroughly washed.
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Drying & hulling: The beans are sun-dried on traditional raised beds and then hulled to remove the parchment layer. Only the resulting green coffee is used.
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Hot water immersion: The green beans are immersed in hot water at 40 °C for 4 hours. This step is repeated in two consecutive cycles.
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Addition of natural solvent: A natural solvent (must), derived from the coffee pulp or husk, is added and the beans are left to soak for 24 hours.
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Coffee washing: After immersion, the beans are carefully washed to remove any remaining residues.
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Drying: The washed coffee is placed in the drying area for approximately 5 days.
Nogales Essence N/W
Variety: Geisha
Process: Fermented W/N
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Selective Picking: Coffee cherries are carefully harvested to ensure that at least 90% are fully ripe. This step is crucial to achieve high quality and a complex coffee flavor.
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Floating – Density Sorting: The harvested cherries are submerged in water. Defective or unripe cherries float and are removed, while high-quality ripe cherries sink and proceed to the next step.
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Depulping and Fermentation: The sorted cherries are depulped and fermented for 24 to 36 hours in plastic tanks. During fermentation, the cherries are regularly turned to ensure that the fermented juice evenly covers all beans and supports a consistent flavor profile.
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Washing: After fermentation, the coffee beans are thoroughly washed to remove any remaining pulp and undesirable microorganisms.
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Sun Drying: The coffee beans are dried on raised beds in an environment with controlled temperature and natural airflow. This process occurs with the whole cherries and continues until the coffee reaches the ideal moisture level for storage and export.
Nogales Bloom
Variety: Pink Bourbon
Process: Fermented Washed
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Selective Picking: Coffee cherries are carefully harvested to ensure that at least 90% are fully ripe. This step is crucial to achieve high quality and a complex coffee flavor.
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Floating – Density Sorting: The harvested cherries are submerged in water. Defective or unripe cherries float and are removed, while high-quality ripe cherries sink and proceed to the next step.
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Depulping and Fermentation: The sorted cherries are depulped and fermented for 24 to 36 hours in plastic tanks. During fermentation, the cherries are regularly turned to ensure that the fermented juice evenly covers all beans and supports a consistent flavor profile.
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Washing: After fermentation, the coffee beans are thoroughly washed to remove any remaining pulp and undesirable microorganisms.
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Sun Drying: The coffee beans are dried on raised beds in an environment with controlled temperature and natural airflow. This process occurs with the whole cherries and continues until the coffee reaches the ideal moisture level for storage and export.
Nogales Mystic
Variety: Yellow Bourbon
Process: Fermented Washed
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Selective Picking: Coffee cherries are carefully harvested to ensure that at least 90% are fully ripe. This step is crucial to achieve high quality and a complex coffee flavor.
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Floating – Density Sorting: The harvested cherries are submerged in water. Defective or unripe cherries float and are removed, while high-quality ripe cherries sink and proceed to the next step.
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Depulping and Fermentation: The sorted cherries are depulped and fermented for 24 to 36 hours in plastic tanks. During fermentation, the cherries are regularly turned to ensure that the fermented juice evenly covers all beans and supports a consistent flavor profile.
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Washing: After fermentation, the coffee beans are thoroughly washed to remove any remaining pulp and undesirable microorganisms.
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Sun Drying: The coffee beans are dried on raised beds in an environment with controlled temperature and natural airflow. This process occurs with the whole cherries and continues until the coffee reaches the ideal moisture level for storage and export.
Nogales Elixir
Variety: Orange Bourbon
Process: Fermented Washed
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Selective Picking: Coffee cherries are carefully harvested to ensure that at least 90% are fully ripe. This step is crucial to achieve high quality and a complex coffee flavor.
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Floating – Density Sorting: The harvested cherries are submerged in water. Defective or unripe cherries float and are removed, while high-quality ripe cherries sink and proceed to the next step.
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Depulping and Fermentation: The sorted cherries are depulped and fermented for 24 to 36 hours in plastic tanks. During fermentation, the cherries are regularly turned to ensure that the fermented juice evenly covers all beans and supports a consistent flavor profile.
-
Washing: After fermentation, the coffee beans are thoroughly washed to remove any remaining pulp and undesirable microorganisms.
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Sun Drying: The coffee beans are dried on raised beds in an environment with controlled temperature and natural airflow. This process occurs with the whole cherries and continues until the coffee reaches the ideal moisture level for storage and export.
Nogales Geisha Natural GR
Edition Gran Reserve
Variety: Geisha
Process: Natural
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Selective Picking: Pickers carefully hand-select only the ripest, reddest cherries at their peak maturity. This step is key to ensuring quality and preserving the unique characteristics of each variety.
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Grand Reserve Selective Picking: In addition to picking only ripe red cherries, Grand Reserve lots are made exclusively from pickings at the peak of the harvest when the cherries have the highest concentration of sugars and aromatics.
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Cleaning & Disinfection: The harvested cherries are washed with treated water to remove dirt, surface impurities, or external contaminants.
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Floating – Density Sorting: A flotation process separates the cherries. Unripe or defective cherries float and are removed, while dense, ripe cherries sink. This ensures precise selection.
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Fermentation: Whole cherries are left to ferment for 24 hours, allowing their natural sugars to enhance and develop more complex aromatic profiles.
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Drying in a Dark Room: After fermentation, beans are moved to a dark room with controlled temperature and humidity for slow, even drying. This method minimizes light exposure and prevents sudden temperature changes, preserving delicate aromatic compounds.
Nogales Bourbon Pimienta Natural GR
Edition Gran Reserve
Variety: Bourbon Pimienta
Process: Natural
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Selective Picking: Pickers carefully hand-select only the ripest, reddest cherries at their peak maturity. This step is key to ensuring quality and preserving the unique characteristics of each variety.
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Grand Reserve Selective Picking: In addition to picking only ripe red cherries, Grand Reserve lots are made exclusively from pickings at the peak of the harvest when the cherries have the highest concentration of sugars and aromatics.
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Cleaning & Disinfection: The harvested cherries are washed with treated water to remove dirt, surface impurities, or external contaminants.
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Floating – Density Sorting: A flotation process separates the cherries. Unripe or defective cherries float and are removed, while dense, ripe cherries sink. This ensures precise selection.
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Fermentation: Whole cherries are left to ferment for 24 hours, allowing their natural sugars to enhance and develop more complex aromatic profiles.
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Drying in a Dark Room: After fermentation, beans are moved to a dark room with controlled temperature and humidity for slow, even drying. This method minimizes light exposure and prevents sudden temperature changes, preserving delicate aromatic compounds.
Nogales Java Natural
Edition Gran Reserve
Variety: Java
Process: Natural
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Selective Picking: Pickers carefully hand-select only the ripest, reddest cherries at their peak maturity. This step is key to ensuring quality and preserving the unique characteristics of each variety.
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Grand Reserve Selective Picking: In addition to picking only ripe red cherries, Grand Reserve lots are made exclusively from pickings at the peak of the harvest when the cherries have the highest concentration of sugars and aromatics.
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Cleaning & Disinfection: The harvested cherries are washed with treated water to remove dirt, surface impurities, or external contaminants.
-
Floating – Density Sorting: A flotation process separates the cherries. Unripe or defective cherries float and are removed, while dense, ripe cherries sink. This ensures precise selection.
-
Fermentation: Whole cherries are left to ferment for 24 hours, allowing their natural sugars to enhance and develop more complex aromatic profiles.
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Drying in a Dark Room: After fermentation, beans are moved to a dark room with controlled temperature and humidity for slow, even drying. This method minimizes light exposure and prevents sudden temperature changes, preserving delicate aromatic compounds.
Nogales Chocoberry N/W
Variety: Pink Bourbon
Process: Fermented N/W
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Selective Picking: Pickers focus on harvesting only the ripe coffee cherries. This ensures that the coffee beans achieve the highest quality.
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Cleaning: The harvested cherries undergo a cleaning and disinfection process using treated water to remove dirt and unwanted microorganisms.
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Floating – Density Sorting: The coffee beans are submerged in water. Unripe or defective beans float while high-quality beans sink, allowing a more precise selection.
-
Thermal Shock: Cherries are briefly submerged in 90°C water for 60 seconds. This pasteurizes the coffee and releases sugars for fermentation.
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Depulping: Cherries are depulped dry in a modified depulper to extract all the juice, which is used in fermentation.
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Fermentation: Beans ferment for seven days in their own sugars released during depulping. A ratio of one part pre-fermented coffee yeasts to four parts of this juice is added. These yeasts—microorganisms recovered from the coffee must, clarified and preserved using beans from the same variety—support high-quality fermentation while preserving the terroir.
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Storage / Drying: After fermentation, the coffee beans are spread under the sun to dry for 15 days.
Nogales Cascara
Cascara Processing
The cascara processing begins with manual harvesting of ripe coffee cherries, with emphasis on optimal ripeness to ensure high-quality husks. After harvest, the cherries undergo manual selection, during which fruits with visible defects or unripe cherries are removed.
The selected cherries then undergo floating in water, which serves to remove light particles and ensure dense and healthy husks. Subsequently, a thermal shock is applied – the cherries are immersed in hot water at 80°C for 1 minute. This step aims to modify the cherry structure and create differentiated profiles during fermentation.
The cherries are then carefully depulped to separate the husk from the bean. The obtained husks are transferred to hermetically sealed containers (canecas), where anaerobic fermentation takes place without water and without oxygen access for 6 hours. The containers remain completely sealed, promoting controlled fermentation.
After fermentation is complete, the husks are transferred to a dark room, where they are dried for 4 days. This space has stable temperature conditions and low humidity, preventing thermal fluctuations that could affect the drying quality.
