Colombia Oscar Hernandéz Thermal Shock Geisha

Farma Nogales is a family business, so it's hard to talk about just one name. But for us, this farm is represented by the charismatic Oscar Hernandéz, the leader of the entire project.

Oscar is the third generation of farmers who grow coffee in the south of the Huila department, near the town of Bruselas. He is energetic, always positive, and an innovative person not only for his family but also for the wider community. His father, Ricaurte Hernandéz, was the first to prove what we now know: that you can find the best coffees from all over Colombia in Bruselas. In 2006, he won the Colombian Cup of Excellence, and as the locals say, thanks to him, people started talking about us. Ricaurte "put" Bruselas and with it the entire Huila department on the specialty coffee map. And Oscar continues this tradition; thanks to him and his approach, Los Nogales is a center of innovation and information for all proactive farmers in the area.

This exceptional coffee comes from the Geisha variety and is processed using the Mosto Fermented Natural method, which highlights its unique aromatic profile and complexity of flavors.

Harvesting is done exclusively by hand. Pickers carefully select only the ripest red coffee cherries at their optimal stage of maturity. For the Gran Reserve edition, only cherries harvested during the peak of the harvest are used, when they reach the highest concentration of sugars and aromatic compounds.

After harvesting, the cherries are thoroughly washed with treated water and then undergo a flotation process, during which unripe and defective fruits are removed. This ensures that only dense and perfectly ripe cherries remain, forming the basis of this coffee's extraordinary quality.

Fermentation takes place for 24 hours in whole cherries. The natural sugars during this process promote the development of complex flavors and a rich aromatic expression. Subsequently, the cherries are dried in a dark room with carefully controlled temperature and humidity. This slow and even process minimizes exposure to light and sudden temperature changes, thereby protecting delicate aromatic compounds and contributing to the maximum preservation of the coffee's character.

Drying continues until the ideal moisture level is reached, ensuring the long-term stability of the bean and the preservation of its exceptional sensory properties. The result is an elegant and extraordinarily complex Geisha with a clean expression, distinct aroma, and a unique taste experience.