Coffee Beans

NATIVO NOGALES

1 7

NATIVO NOGALES

Name: NATIVO NOGALES
Brand: The BARN Berlin Coffee Roasters
SKU: NATIVO NOGALES 250g
Availability: OutOfStock

Pomegranate. Lemon Meringue.

24.00 €

Liquid error (snippets/price line 123): divided by 0% off Sold out

Incl. VAT, excl. shipping

An experimental lot from Oscar Hernandez, featuring in our portfolio for the very first time. Combining thermal shock treatment and 96 hours of anaerobic fermentation, the remarkable profile is sparkling and sweet, like lemon meringue.

Size 250g

Quantity

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Out of stock

TECHNICAL DETAILS

Producer:

Hernandez Family

Origin:

Huila, Colombia

Altitude:

1850

Body:

Sweetness:

Acidity:

Varietal:

Caturra

Process:

Thermal Shock

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The thermal shock process results in a coffee with a uniquely complex profile. Expect fresh pomegranate, peach, and strawberry. The profile is juicy and sparkling, supported by creamy citrus reminiscent of lemon meringue. As it cools, we find soft rose and white chocolate.

For more than 80 years, the Hernandez family have been devote to the land of Los Nogales. In 2005, Los Nogales won first place in Cup of Excellence. Today, the farm is managed by third generation of the family to grow coffee, Oscar Fernando. His father Ricaurte was a visionary, always looking for innovative practices in coffee cultivation and business. Having tragically lost his life in the violence that engulfed parts of Colombia in 2013, Oscar Fernando is now working tirelessly to continue the family legacy.

His dedication to sustainable practices and innovation, coupled with his experience in environmental management, has transformed Los Nogales into a modern coffee production centre, producing high-quality coffee while emphasising research, technological innovation, and environmental conservation.

Person sorting red coffee beans on a conveyor belt with a black crate.

Coffee cherries drying under a covered area with trees in the background

Red coffee berries on a branch with green leaves in the background

The process begins with the meticulous selection of ripe cherries, followed by density-based sorting to ensure only the highest quality cherries are chosen. The beans then undergo a thermal shock treatment: they are exposed to 80°C for 20 seconds to help open the pores, and then rapidly cooled with cold water. This step enhances sugar development in the beans.

Next, the coffee is fermented anaerobically for 96 hours in plastic tanks. Mosto - the liquid produced during fermentation - collected from an earlier batch, is added to the cherries, increasing the native microorganisms present in the coffee. After fermentation, the beans are dried in mechanical silos for 2 to 4 days, followed by a final stabilisation period of 15 days in GrainPro bags to ensure consistency and optimal preservation.

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NATIVO NOGALES

NATIVO NOGALES

NATIVO NOGALES

TECHNICAL DETAILS

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Coffee Beans

NATIVO NOGALES

NATIVO NOGALES

NATIVO NOGALES

TECHNICAL DETAILS

Customer Reviews

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