Imagine spring in a cup—fresh, playful, and full of sweet, floral, and fruity notes. The flavor blends red fruits with a delicate floral hint of violets, joined by the airy sweetness of cotton candy, all rounded off by a smooth chocolate finish. That’s exactly what this limited-edition spring blend from the Slovak roastery Concept Coffee Roasters tastes like—a lively, aromatic, and pleasantly sweet coffee that’s perfect for the first sunny days.
Behind this cup lies a powerful family story from the Colombian farm Los Nogales in the Huila region . The Hernández family has dedicated several generations to coffee, and thanks to their passion and determination, the farm rose to the top when it won the prestigious Cup of Excellence in 2005 . After the tragic death of Ricaurte Hernández, his son Oscar Fernando took the reins, continuing the family tradition and moving it forward toward sustainability, innovation, and even higher quality. Coffee trees are grown here at an altitude of 1,750–1,950 meters above sea level; the Huila region is known for its ideal climatic conditions and ranks among Colombia’s most renowned coffee-growing regions.
Coffee processing begins with a thorough selection and sorting of ripe cherries to ensure the highest quality. The cherries are then subjected to a brief heat shock, which helps activate the natural sugars in the beans. The coffee is then left to ferment in an airtight environment for 96 hoursusing its own pre-fermentation “sourdough,” which gives the coffee its characteristic flavor profile. The entire process is precisely controlled, including temperature and the microbial environment. After fermentation, the coffee is dried for 2–4 days in mechanical silos and then stabilized in protective packaging, ensuring the purity, consistency, and complex flavor of the final cup.
- Altitude: 1,750–1,950 m a.s.l.
- Cupping score: 86.75 points
- Producer: the Hernández family
- Farm: Los Nogales