Colombia - Nogales Farm / Thermalshock Tabi
Chocolate Truffle, Cinnamon, Long lingering
The Hernández family have been growing coffee for four generations, but at Finca Los Nogales, tradition has never meant standing still. Led by Oscar Hernández, our good friend, the family combines generations of local knowledge with modern agricultural science. Their on-farm microbiology lab allows the team to experiment with rare varieties, carefully selected yeasts, controlled fermentations and techniques such as thermal shock — all while managing every stage from cultivation to milling and packing.
The results can be pretty spectacular: vibrant tropical fruit, floral aromatics, deep sweetness and flavours you might never expect to find naturally in coffee.
What we love about Los Nogales is that beneath all the science and innovation, it remains a family-run Colombian coffee farm — just one determined to keep exploring what coffee can become.
Country: Colombia
Region: Huila
Farmer: Oscar & Angie Hernández
Farm: Finca Los Nogales
Variety: Tabi
Process: ADVANCED WASHED · THERMAL SHOCKThe cherries receive a 20-second hot-water treatment at 80°C, followed by three minutes in 15°C water, before pulping. Coffee-husk sugars and selected pre-ferments are then added for a controlled 90-hour fermentation. Finally, the coffee is sun-dried for 15 days before the dried parchment rests in previously used beer barrels, developing chocolate-truffle sweetness and a lingering cinnamon finish.
We freshly roast our coffees and dispatch them on the same day. Our current roast day is Tuesday, please order the latest by 10am on Tuesday for Wednesday delivery.