Los Nogales Oscar Hernandez Wush Wush Washed Thermoshock

ORIGIN: Colombia, Pitalio, Huila
FARM: Los Nogales
ALTITUDE: 2000masl
PRODUCER: Oscar Hernandez
VARIETAL: Wush Wush
PROCESS: Washed Themoshock
POST-PROCESS (IN-HOUSE): Freezing green coffee for 75 days
FOB: $47/kg

 

GOLDEN BERRY + MELON + BLOSSOM

 

FARMER

Oscar Hernández is a third-generation coffee farmer, carrying on the legacy of his grandfather, Ricardo, one of Colombia's pioneering speciality coffee producers. Ricardo purchased the Los Nogales farm in 1953, the same year Oscar's father, Ricaurte, was born.

Ricaurte followed in his father's footsteps, becoming a renowned coffee grower and the first Colombian to win the prestigious Cup of Excellence in 2005. His groundbreaking sale of speciality coffee to Maruyama Coffee, a respected Japanese roaster, demonstrated the potential for a profitable and sustainable coffee industry in Colombia.

Tragically, Ricaurte's life was cut short eight years later when he was killed defending his farm from thieves. At the age of 25, Oscar left his military career to assume leadership of the family farm. Drawing on his childhood experiences and knowledge from his father, he dedicated himself to honouring Ricaurte's legacy and continuing his work.

In the eight years since, Oscar has made significant strides in managing the farm. At just 34, he has established himself as a remarkable coffee farmer, producing exceptional beans. He is also committed to preserving the farm for future generations, prioritizing employee well-being and environmentally sustainable practices.

 

PROCESS

1. Picking of ripe fruits: in this step, it is ensured that only the ripe fruits are picked. This is crucial to obtain high quality coffee beans, since the ripe fruits have the optimal flavour and aroma.

2. Cleaning and disinfection with treated water: the harvested coffee beans undergo thorough cleaning and disinfection using treated water. This helps eliminate impurities and unwanted microorganisms.

3. Selection by density with water: the coffee beans are immersed in water and a selection by density is carried out. Grains with higher density tend to sink, while grains with lower density float. This helps separate quality beans from defective ones.

4. Thermal shock: selected beans are subjected to thermal shock with 80 degree Celsius water for 20 seconds, followed by rapid cooling with cold water for 3 to 5 minutes. this process breaks down the sugars and pasteurised the beans, which contributes to the final flavour of the coffee.

5. Pulping and adding sugars: the coffee beans are pulped, and sugars obtained by pressing the shells of the same beans are added. this can improve the flavour profile and give the coffee certain sweet notes.

6. 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, is also mentioned, which can provide unique characteristics to the coffee.

7. Sun drying: finally, 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.

 

IN-HOUSE POST-PROCESS

Freezing fresh green coffee - this could be disastrous! 

Inspired by the research into the impact of temperature on coffee quality conducted by Dr. Christopher Hendon and the findings of the Dedan Kimathi University in Kenya, we took the fresh green coffee and froze it in a dedicated freezer.

Dr. Christopher Hendon is an assistant professor at the Department of Chemistry and Biochemistry at University of Oregon, and he has conducted extensive research into the impact of temperature on coffee quality and extraction, which you can read all about here. 

What potential impact does freezing green coffee have on the end product?

In research conducted at the Dedan Kimathi University in Kenya on freezing green coffee, it was found that the cup quality of frozen coffee scored higher marks than coffee stored at room temperature. A panel of five cuppers evaluated the frozen green coffee samples. All of them agreed that the coffee had unique aroma, flavour, and body characteristics.

Nancy Warui is a licensed Q grader, and was present on the tasting panel for these frozen green samples said: “I liked the fullness of the cup In comparison with the normal lot. It had a more agreeable flavour, sharper acidity, and [was] more balanced.” More info here.

 

BOX

To add to the excitement, we decided to release this coffee in a box containing 100g of ultra-light roast for filter and 100g of medium/dark roast for espresso for you to experience the full spectrum of flavour of this coffee.

Enjoy!

NOTE THIS IS A LIMITED RELEASE AND ONLY 20 BOXES ARE AVAILABLE