The Pinnacle of Innovation: Colombia Los Nogales Bourbon Pimienta
From the visionary farm of Oscar Hernandez in Pitalito, Huila, comes a coffee that pushes the boundaries of modern fermentation. This Grand Reserve lot is not just a beverage; it is a technical achievement in flavor clarity and texture, specifically curated for those seeking the absolute cutting edge of the specialty coffee world. The Bourbon Pimienta beans from Oscar's farm have been used in various coffee competitions, including the World Coffee in Good spirits, where the coffee ranked second.
The "Thermal Shock 111" Process
What sets this coffee apart is the proprietary Washed Thermal Shock 111 method. By utilizing precise temperature fluctuations during the washing phase, the cellular structure of the Bourbon Pimienta cherry is manipulated to "lock in" volatile aromatic compounds. This results in a cup that is exponentially more vibrant and structured than traditional washed coffees.
Sensory Profile
Expect a complex, evolving experience that bridges the gap between bright fruit acidity and dessert-like sweetness:
- Aromatics: Intense floral notes and fresh red berries.
- Primary Notes: Sharp Rhubarb and tart Red Currant.
- Finish: A distinct, creamy "Vanilla Milkshake" mouthfeel with lingering Strawberry sweetness.
Technical Specifications
- Origin: Colombia
- Region: Pitalito, Huila
- Producer: Oscar Hernandez (Finca Los Nogales)
- Varietal: Bourbon Pimienta (A rare, pepper-shaped mutation of Bourbon)
- Altitude: 1870 - 2000 MASL
- Process: Washed Thermal Shock 111
- Roast Profile: Filter
Brewing Guidance
To extract the full potential of the Grand Reserve, we recommend a low-agitation pour-over method (such as a Hario V60 or Kalita Wave). Use a water temperature of 93°C–95°C to highlight the sparkling acidity of the red currant while allowing the heavy, milkshake-like body to develop as the cup cools.