Colombia Oscar Hernandez - thermal shock washed typica

Los Nogales  is one of the world's most known farms because of innovative approach to coffee processing. It is also one of the few farms that i featured few time before. More precisely, i had the ”same” lot (the same variety and similar processing) about two and a half years before (i think it was the first coffee from him that i roasted). Oscar's coffees are  intense in sweetness and because of complicated processing also quite unique. This lot has a nice candy sweetness (as most of his coffees), acidity is high and crisp (often when acidity is a bit more intense it instantly reminds me of raspberry). 

Coffee Processing Protocol

1. Selective Harvesting

Only fully ripe cherries are picked, ensuring the beans reach their maximum quality potential.

2. Cleaning and Disinfection

The harvested cherries are washed with treated water to remove dirt and surface impurities, ensuring a hygienic process.

3. Density Sorting in Water

The cherries are submerged in water to separate defects by density: lower-qualityfruits float, while optimal beans sink, allowing for precise selection.

4. Thermal Pasteurization

The cherries are immersed in water at 90 °C (194 °F) for 60 seconds, a protocol designed to pasteurize the coffee and promote the release of sugars that will enhance fermentation.

5. Dry Depulping

Using a modified depulper, the cherries are carefully pressed to extract all their juice,which will serve as the base for the fermentation process.

6. Controlled Fermentation

A 7-day fermentation is carried out using the coffee’s own sugars, with a ratio of 1 part pre-fermented yeast to 4 parts juice from the same coffee, encouraging a high-quality fermentation while preserving the terroir expression.

7. Sun Drying

Once fermentation is complete, the coffee is sun-dried for 15 days, reducing its moisture content to optimal levels for long-term storage and preservation.