Nativo Nogales

Thermal Shock Caturra

Los Nogales - Huila, Colombia

Rooted in Colombia's Huila region, the Hernández family's Los Nogales farm has cultivated coffee for over 80 years. Now led by Oscar Hernández, they blend tradition with innovation, honoring a legacy of resilience and excellence. This coffee embodies their commitment to sustainable practices and the enduring spirit of Colombian coffee farming.

High-elevation soils and cool microclimates create dense, sweet cherries of Caturra, a compact variety prized for its clarity and sweetness. The cherries undergo Mosoto, a thermal shock method using rapid hot and cold water transitions to regulate sugar development. A 96-hour anaerobic fermentation follows, enhancing character without co-fermentation influence—resulting in a clean, focused profile.

Flavor Notes: Lemon Forward Brightness, Tropical Fruit, Floral, and Sweet Finish. 

Brewing Tips: Coming Soon