Finca Nogales

Description

Origin: Colombia
Region: Huila
Farm: Finca Nogales
Varietal: Tabi
Processing: Advanced Washed Process
Elevation: 1870-2000 masl
Profile: boozy (but not really from funk), purple fruits, hints of spice and dark chocolate
Price per lb (shipping + greens): $19.32

This coffee is part of Coffee Club V12

About the coffee:

The coffee cherries were briefly immersed in hot (80C) water and then shocked in cold water (15C) to help pasteurize and release internal sugars. This thermal shock was applied to help fermentation. The cherries were then de-pulped, and undergone fermentation for 72-90 hours with a mixture of yeasts.

The coffee is then sundried for 15 days and turned regularly. Once dried, the coffees are rested in repurposed beer barrels to add subtle aromatic depth and complexity.

Roaster's notes:

This is the only coffee I've ever seen that has applied a thermal shock in the beginning of processing. Usually it's at the end to help lock in the delicate compounds.

This coffee is quite different than everything else on our offering list. The texture and the body was what caught my eye with this coffee. It has sharp, juicy acidity, so the focus in brewing (and roasting) is to curb it enough where it doesn't overtake the body qualities.

Brewing Notes:

Switch (or a flat-bottom brewer for more sweetness)

Water temp:

90C+

Brew recipe:

0. 18g grounds
1. 60mL bloom (for 40 seconds)
2. 60mL second bloom (for 40 seconds) -- use small spoon to stir as brew sits
3. Hit stopper to prepare for immersion
4. 180mL pour (to 300mL) -- apply light swirls if grounds are sticking to brewer sides
5. After 1 minute, open stopper and drain

Go coarse-ish, and then tighten grind if you want more from the brew.

Rest notes: 1-2 weeks+.

Additional Notes:

Learn more about how we price our coffee here.

Text from thoughtful coffee nyc's listing.