This coffee from Los Nogales is the Summer flavour bomb you have been searching for. We love heavily fermented coffees, but sometimes they can be too much, and can lack the clarity and sweetness that makes us want another cup. This mosto fermented washed coffee has plenty of bright, juicy, and tropical notes, signature notes of light fermentation, but with the right balance to make you brew more.

The Hernandez family have owned and operated Los Nogales since the 1940’s. Over the years, they’ve made a name for themselves with their innovative and forward thinking coffee processing techniques. The most popular of these is mosto fermentation. It’s very similar in practice to lactic processing, a process we’ve featured a couple of times in the last few years. Both methods use juice from previous coffee fermentations, but lactic fermentation uses juice specifically with a high percentage of lactic bacteria, characterising the coffee with a yoghurty, and sour tropical profile.

Mosto fermentation is more about enhancing the future fermentation with  all the nutrients left in the previous fermentation, rather than boosting one specific bacteria. They also use juice from the pre-fermentation pulping, so the fermentation is boosted with both pre-fermentation coffee cherry juice, and post fermentation juice. This results in a subtler, sweeter, tropical boost, rather than the transformative heavy fermentation you get with lactic ferments.

With a high dose, coarse grind, and a quick brew, you can expect a bright, sweet, and tropical cup. We get notes of lychee, red haribo, lime, and an almost cotton candy sweetness. It's a cup we keep coming back to, we hope you do too!