Nogales Elixir Honey Orange Bourbon

Yes, it's back folks. This Orange Bourbon sits at the highest point of Finca Nogales, in the Yarumo lot at 1900m where this unique varietal is grown exclusively. It has adapted well to the cooler conditions while still receiving plenty of light due to its positioning on the farm. As one of the newer lots on Nogales, they’re seeing continued improvements with each harvest.

The farm, located in Bruselas, Huila, is family-owned and operated, with a strong emphasis on sustainability and innovation in coffee production. Nogales has gained recognition for its unique processing methods, including anaerobic natural processes and meticulous drying techniques, resulting in complex and flavourful coffees.

The steps in processing this Elixir Honey are firstly, selective harvesting, floating and cleaning to select the best cherries. Then Thermal Fusion..cherries bathed in 80C water for 20secs, followed by depulping and then 5 days anaerobic fermentation with an added Orange Bourbon mosto. Finally drying on raised beds for 15 days.

This coffee forms part of the Nogales Equilibrium range, which in their words: “represents a harmony between tradition and technique, seeking the balance between harvest and post-harvest procedures; to create profiles that showcase the inherent characteristics of varietal and terroir.

Roasting style: We've roasted this coffee fast and light to highlight the complexities of the variety and processing without overpowering it with too much sweetness or body. This means this coffee is better suited to filter style brewing, rather than espresso.

Bean colour: You may notice a variation in bean colour with this coffee. The darker beans are those that have undergone more fermentation (not roasted darker), and therefore the colour change happens at a different rate. We reached out to Oscar at Nogales for his explanation of why this would happen and received this answer:

"In fermented coffees, it’s quite common to see some variation in bean colour. This happens because during fermentation, acids are produced that affect the bean’s structure differently depending on its density.

Even when coffee is harvested from the same tree, density is not always uniform. Factors such as the bean’s position on the branch influence how many nutrients it receives, which in turn impacts its density. As a result, some beans react more to fermentation, showing a darker colour or a more ferment-forward profile.

We believe that, in the end, the complexity of the cup comes precisely from the combination of all these beans, each contributing depth and nuance to the final profile."