{"product_id":"colombia-nogales","title":"Colombia Nativo Nogales · 96h Anaerobic Mosto Natural","description":"\u003cp\u003e\u003cem\u003eCaturra · 96h Anaerobic Mosto Natural · The Reserve\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBanana, rose and candied citrus — this Cup of Excellence Caturra is flash-heated for 20 seconds to open the fruit, then ferments 96 hours sealed on its own \u003cem\u003emosto\u003c\/em\u003e: the fermented juice of the farm’s coffee cherries, saved from the last harvest like a sourdough starter. Across those 96 hours of anaerobic fermentation, the fruit flavors develop on purpose — for an outstanding, controlled cup.\u003c\/p\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003eBanana · Rose · Lime · Tangerine · Tropical fruit · White chocolate\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Hernández family · Finca Los Nogales (Colombia Cup of Excellence, 2005)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750–1,950 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e 96h anaerobic natural on the farm’s own mosto (native-culture starter), after a 20-second thermal shock at 80°C; fermented sealed at 18°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Mechanical silos, 2–4 days, then a 15-day rest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025–26\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — keep the florals and candied fruit forward. Roasted in small rounds, sealed the same day.\u003c\/p\u003e\n\u003ch3\u003eHow it’s made\u003c\/h3\u003e\n\u003cp\u003eTwo steps you won’t find on most coffees. First, a \u003cem\u003ethermal shock\u003c\/em\u003e: the cherries are heated to 80°C for 20 seconds, then plunged cold — opening the fruit so its sugars develop faster. Second, instead of relying on whatever wild yeast is in the air, the farm ferments with its own \u003cem\u003emosto\u003c\/em\u003e — the fermented juice of its coffee cherries, saved from the last harvest and used to start the next batch, exactly like a sourdough starter. Sealed for 96 hours at a cool 18°C, that culture builds the banana, rose and candied-citrus flavor — the farm’s signature, made on purpose instead of left to chance.\u003c\/p\u003e\n\u003ch3\u003eAbout this lot\u003c\/h3\u003e\n\u003cp\u003eLot 25-620, from Finca Los Nogales in Pitalito, Huila — the Hernández family farm that took first place in Colombia’s 2005 Cup of Excellence. A Reserve lot: about 213 bags.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48529687478464,"sku":"COL-NOGALES-10OZ","price":44.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/pdp-a3-colombia-nogales.jpg?v=1784772985","url":"https:\/\/anaerobic-coffees.com\/products\/colombia-nogales","provider":"Anaerobic","version":"1.0","type":"link"}