You can enjoy the Wild Fusion coffee from the Los Nogales farm, roasted by Fiftybeans, either traditionally from a lever-operated espresso machine or using any alternative brewing method. As the name suggests, it’s a “wild fusion” of two lots that were processed using anaerobic must fermentation. The blend consists of Typica and Castillo varieties and offers a distinctive, fruity, and juicy profile in the cup. You can look forward to sweet mango, fresh pineapple, and a delicate cocoa finish that nicely rounds out the entire flavor experience.
The Los Nogales farm is located in the village of El Diamante near the town of Bruselas in the department of Huila. It sits at an elevation of 1,800 meters above sea level and is run by farmer Oscar Hernández. During processing, great emphasis is placed on cleanliness and control throughout the entire process. Carefully sorted coffee cherries are first immersed in an ozone bath, which, thanks to its oxidizing properties, helps remove unwanted microorganisms, such as mold or undesirable yeasts. This step prepares the coffee for the next phase of fermentation and helps enhance the clarity of the final cup.
This is followed by anaerobic pulp fermentation. Pulp is the juice from the fruit flesh and skin, a term commonly associated with winemaking. During this process, farmers add it back into the fermentation tank with the coffee beans. This allows the coffee to develop distinct notes of tropical fruit, juicy acidity, and an interesting texture. After fermentation, the beans are washed in clean water and then dried on shaded African drying beds.
- Elevation: 1,800 m above sea level
- Farm: Los Nogales
- Farmer: Oscar Hernández