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nogales bourbon pimienta

nogales bourbon pimienta

£29.00 GBP
£29.00 GBP
Sale Sold out
Taxes included.
Grind size
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FAR FROM ORDINARY…

SHIPPING STARTS 2-12-25

This coffee is an omni roast profile, and will suit espresso and filter brew methods. Los Nogales is at the forefront of experimental processing, and we always love their fruity & funky coffees!

farmer: hernandez family

farm: Nogales

region: pitalito, huila

process: anaerobic natural

variety: bourbon pimienta

cup profile: plum - blackberry - malt - dark cherry

 PROCESS DESCRIPTION: 

NOGALES BOURBON PIMIENTA GRAND RESERVA

The process begins with the meticulous selection of ripe cherries, followed by density-based sorting to ensure only the highest quality cherries are chosen. The beans then undergo a thermal shock treatment: they are exposed to 80°C for 20 seconds to help open the pores, and then rapidly cooled with cold water. This step enhances sugar development in the beans.

Next, the coffee is fermented anaerobically for 96 hours in plastic tanks. As Oscar explains, "We apply a pre-fermented liquid dough with lixiviates, collected from a previous batch of the same variety. This liquid is stored under controlled temperatures of 18°C to maintain optimal conditions. This is our secret. By preserving the native microorganisms from our pre-fermentation dough, we create a distinctive flavor profile for our coffee."

After fermentation, the beans are dried in mechanical silos for 2 to 4 days, followed by a final stabilization period of 15 days in GrainPro bags to ensure consistency and optimal preservation. This process, blending traditional techniques with innovative fermentation methods, results in a coffee with a unique and complex flavor profile, featuring notes of dark chocolate, plum, malt, wine, and a sweet, sugary finish.

**IMPORTANT SHIPPING INFO**

ALL PACKAGES ARE SENT TRACKED 24 or TRACKED 48 (UK ONLY)

PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24

Brew Guide Below

Temperature

For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.

Ratios / dose / bloom

Pour over:

Larger doses, smaller water ratios. 

Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.

Espresso:

For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.

Rest periods

Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle. 

Freezing

Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops. 

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our process

we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.

all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.

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Coffee Info

Good to know

Roast Dates


We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂ and their flavours gently settle, which is why we recommend letting them rest before brewing. For filter methods (V60, Chemex, Aeropress, batch brew), we suggest using the coffee from around 3–14 days after roast, with a sweet spot of 5–10 days. For espresso, we recommend 7–21 days, with lighter roasts often shining from 10–16 days. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.

How our coffee gets to you

Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different pre pre-orders or some limited runs, so be sure to either check the product page, or ask!

Unsure about something?

If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...

Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk