Region: La Falda, Huila, Colombia
Producer: Oscar Hernández
Varietal: Gesha
Process: Thermal Shock, Yeast Inoculated
Elevation: 1750 m.a.s.l.
Harvest: 2025
We Taste: Stone fruits, citrus, florals
Finca Los Nogales
Essence
This coffee comes through us by way of friend & colleague Juan Diaz of KWC. Originally sourced for competition, we were captivated by this coffee’s amazing florality and nuanced flavors. We are excited to offer this competition-level coffee.
This coffee is part of Los Nogales’ Equilibrium series, through which they seek to display coffees that strike a balance between pre-harvest and post-harvest techniques to showcase the inherent characteristics of varietal and terroir.
La Falda
This lot is located at 1750 m.a.s.l. There are approximately 2,000 Gesha trees in the La Falda lot, producing roughly 2,000 kilograms of coffee per year.
Essence
Coffee is picked at peak ripeness and then undergoes a cleaning process with treated water to remove dirt or surface impurities. Coffee is then submerged in water and floated to undergo a second selection to obtain only high-quality cherries.
The cherries are then bathed in 80C water for 20 seconds to pasteurize and release extra sugars for fermentation. Coffee is then pulped and the coffee juice is reserved to be added again in the fermentation process.
The pulped coffee beans are fermented in their own juice and sugars along with a small amount of pre-fermented yeast to showcase this fermentation technique while preserving terroir.
Once coffee has been fermented, coffee is dried under the sun for 15 days.
