Strawbs - PRE-ORDER
««« AVAILABLE FROM 26th MAY »»»
We’re tasting strawbs (our beloved pick n mix favourite), blueberry and lime.
Farm: Los Nogales
Varietal: Typica
Process: Yeast fermentation | Washed *
Altitude: 1,850 - 1,950 metres above sea level
The Hernandez family are heralded as beacons of Colombia’s coffee-growing community. With their efforts to enhance sustainable coffee growing; their support for coffee farmers in their communities; and the scientific innovation that Los Nogales is known for, our choice to source from the Hernandez family seemed a pretty good one.
««« AVAILABLE FROM 26th MAY »»»
We’re tasting strawbs (our beloved pick n mix favourite), blueberry and lime.
Farm: Los Nogales
Varietal: Typica
Process: Yeast fermentation | Washed *
Altitude: 1,850 - 1,950 metres above sea level
The Hernandez family are heralded as beacons of Colombia’s coffee-growing community. With their efforts to enhance sustainable coffee growing; their support for coffee farmers in their communities; and the scientific innovation that Los Nogales is known for, our choice to source from the Hernandez family seemed a pretty good one.
««« AVAILABLE FROM 26th MAY »»»
We’re tasting strawbs (our beloved pick n mix favourite), blueberry and lime.
Farm: Los Nogales
Varietal: Typica
Process: Yeast fermentation | Washed *
Altitude: 1,850 - 1,950 metres above sea level
The Hernandez family are heralded as beacons of Colombia’s coffee-growing community. With their efforts to enhance sustainable coffee growing; their support for coffee farmers in their communities; and the scientific innovation that Los Nogales is known for, our choice to source from the Hernandez family seemed a pretty good one.
We have been aware of the delicious coffees coming out of finca Los Nogales for some time now. The diligent work carried out by Oscar Hernandez has been splashed on coffee magazines for all coffee enthusiasts to read in silent awe. It wasn’t however, until we were alerted to the work of Angie Hernandez that we considered sourcing some of Los Nogales’s finest.
The Hernandez sisters (Angie and Olga), alongside their brother Oscar are the owners of the Los Nogales farm. Oscar is the charismatic face of the family business and has forged new partnerships for Los Nogales. However, it is the fermentation, microbiology work and community outreach of the Hernandez sisters that has interested us even more! With the industrial engineering expertise and attention to microbial science that Angie Hernandez brings to Los Nogales, it is little wonder that the family farms are producing some of the most complex and exciting coffees available right now.
*FERMENTATION: COFFEE BEANS UNDERGO A FERMENTATION PROCESS THAT LASTS 120 HOURS. DURING THIS TIME, THE SUGARS BREAK DOWN, WHICH INFLUENCES THE FLAVOUR AND ACIDITY OF THE COFFEE. THE ADDITION OF PREFERMENTS, SIMILAR TO SOURDOUGH IN BREAD, PROVIDE UNIQUE CHARACTERISTICS TO THE COFFEE.
THE FERMENTED COFFEE BEANS ARE DRIED IN THE SUN FOR 15 DAYS. THIS STEP IS ESSENTIAL TO REDUCE THE MOISTURE OF THE BEANS TO A LEVEL SUITABLE FOR LONG-TERM STORAGE AND TO FURTHER DEVELOP THE FLAVOUR OF THE COFFEE.