Los Nogales - Thermal Shock Bourbon Pimienta

We're always on the lookout for coffees that truly stand out in terms of flavor, and this one does so effortlessly. Grown and processed by the Hernandez family, this coffee showcases their dedication to quality—using distinct cultivars and thoughtful processing methods to create a dynamic, expressive cup.

We partnered with Juan from Know Where Coffee, an exceptional source for innovative Colombian coffees.

From Juan:
"Bourbon Pimienta"—Pimienta means "pepper" in Spanish—was named after the farm because of its peppery, spiced flavor profile, which is evident even when picking the cherries.

Coffee Processing Method:

• Only the ripest cherries are picked, ensuring maximum aroma and flavor for fermentation.

• Cherries are cleaned with treated water to encourage the right microorganisms to thrive.

• Cherries are floated to select only the densest, highest-quality ones.

• A thermal shock process is applied: 80°C water for 20 seconds, followed by a 3–5 minute cold-water quench. This effectively pasteurizes the cherry sugars to enhance fermentation.

• After depulping, sugar is reintroduced—extracted from the mucilage and cherry skin—before a 120-hour fermentation.

• Finally, the beans are dried on raised beds for 15–20 days.

Tasting Notes:
This cup is incredibly sweet—think of an orange Tootsie Pop, especially when you reach the chocolatey center. As it cools, the body becomes fuller and creamier, reminding us of an orange dreamsicle. If you're searching for something distinctive and full of character, this is one you’ve got to try!