Competition Coffee Series 2024 Country: Colombia Farm: Los Nogales Variety: striped caturra | CH57 Process: washed experimental Notes: lemongrass, lime, kiwi Located in the Bruselas Mountains, Huila district of Colombia, Los Nogales Farm is a sanctuary for exotic coffee varieties and a hub for innovation and research in coffee production and wet processing techniques. From harvesting to fermentation, Los Nogales continuously advances coffee cultivation methods. In 2024, the farm’s owner, Oscar Hernandez, and his team visited top farms in Panama to learn new methods of soil and tree management. Inspired by this journey, they built a low-light room to enhance natural drying by controlling light, temperature, and humidity, thereby improving flavor profiles. Los Nogales currently oversees three farms: Los Nogales (the original innovation-focused farm), Finca Nahui (a small 4-hectare farm with traditional varieties), and Finca Neblina (a former avocado farm now developed for gesha and other exotic coffees). The process begins with the manual selection and collection of cherries, which are then depulped and undergo a flotation process to remove any impurities. They are subjected to a 96-hour oxidation process in Cerexa, followed by alcoholic fermentation in plastic tanks for 144 hours at 19–22°C, using Lactobacillus RN21. The coffee is mechanically washed with a minimal amount of water immediately after fermentation and then placed to dry for 96 hours in a Guardiola dryer, at a temperature not exceeding 35°C. The coffee is turned twice a day to ensure uniform drying. Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.