KURASU - Oscar Hernandez | Colombia - Washed (Thermal Shock) - Bourbon Pimienta

Oscar Hernandez of Los Nogales is the producer behind this coffee. His farm won first place in Colombia's first Cup of Excellence competition, held in 2005.

Oscar is an industrial engineer who previously worked in the Colombian Navy. After the passing of his father, Ricaurte, in 2013, he left the Navy and took over Los Nogales.

Los Nogales is more than just a coffee farm. As a center for research and innovation, it develops technologies and biotechnologies aimed at improving production systems, pulping, processing, drying, and transportation.

The variety featured in this coffee, Bourbon Pimienta, is believed to be a natural mutation of Bourbon found primarily in Colombia’s Huila region. Pimienta means “pepper” in Spanish, a name inspired by the subtle spicy character often associated with the variety. In this lot, that quality comes through as flavors reminiscent of craft ginger ale and Japanese “ramune” soda.

This lot also incorporates a thermal shock treatment, in which the cherries are immersed in 80°C water for 20 seconds before being rapidly cooled in cold water for 3–5 minutes prior to pulping. This pre-treatment appears to activate the subsequent step of reintroducing sugars obtained by pressing the fruit after pulping. As a result, the coffee exhibits a sweet, rich aroma reminiscent of malt whisky.

With its substantial body and complexity, this coffee is excellent not only as a hot brew but also served iced.