This coffee from Los Nogales is the Summer flavour bomb you have been searching for. We love heavily fermented coffees, but sometimes they can be too much, and can lack the clarity and sweetness that makes us want another cup. This mosto fermented washed coffee has plenty of bright, juicy, and tropical notes, signature notes of light fermentation, but with the right balance to make you brew more.
The Hernandez family have owned and operated Los Nogales since the 1940’s. Over the years, they’ve made a name for themselves with their innovative and forward thinking coffee processing techniques. The most popular of these is mosto fermentation. It’s very similar in practice to lactic processing, a process we’ve featured a couple of times in the last few years. Both methods use juice from previous coffee fermentations, but lactic fermentation uses juice specifically with a high percentage of lactic bacteria, characterising the coffee with a yoghurty, and sour tropical profile. 
Mosto fermentation is more about enhancing the future fermentation with  all the nutrients left in the previous fermentation, rather than boosting one specific bacteria. They also use juice from the pre-fermentation pulping, so the fermentation is boosted with both pre-fermentation coffee cherry juice, and post fermentation juice. This results in a subtler, sweeter, tropical boost, rather than the transformative heavy fermentation you get with lactic ferments.
With a high dose, coarse grind, and a quick brew, you can expect a bright, sweet, and tropical cup. We get notes of lychee, red haribo, lime, and an almost cotton candy sweetness. It's a cup we keep coming back to, we hope you do too!

Colombia Nogales Montaña

This lot from the Incorporate co-op is one of the fruitiest, yet cleanest naturals we’ve had all year. Usually with a natural you can expect deep fruity notes, and maybe chocolatey ferment notes, signs of a deep layered drying bed. There’s nothing wrong with that, but it's more surprising, and more fitting summer, when we find one that's bright, fruity, with no ferment funk at all, a flavour profile we’d describe as being very clean.
The Incorporate co-op is an alliance of farmers and processing companies that helps partner specialty coffee with modern innovative processing techniques, elevating these lots from how they’d be processed independently. 
The co-ops founder, César Diaz, says “We form these alliances because resources or knowledge are often lacking to elevate coffee to the next level. This is where Incorporate steps in, processing specialty coffee with care and dedication.”
This coffee is grown in four farms in the Tolima region, before being selected for processing in the city of Armenia, Colombia. At the processing stage, the coffee cherries are fermented in bags for 72 hours, regularly being turned over to allow the fermentation juices to evenly cover the beans. This process is not unique, but it’s far from standard procedure for a natural lot, and helps develop a lot of this coffee's unique flavours. The usual natural processing stage takes place next, where coffee cherries are slowly dried with natural airflow. If this stage is done quickly, or if the cherries are dried in deep layers, the coffee would ferment and develop funky fruity flavours. For this lot, it is done slow and in thin layers, as the aim is to keep the coffee very clean, since fruity flavours have already been developed in the bag fermentation stage.
The results of this interesting natural process is a coffee bursting with a bright watermelon juiciness, a nice balanced kiwi, goldenberry acidity, and a very clean cup. That clean finish makes it a natural coffee that even a washed coffee aficionado could love, and who doesn’t like that?

Colombia Incorporate

If you’re looking for an easy going, light filter, without the bright sour punch, you’re in the right place. This classic washed Mexican coffee from Finca Consolapan is a great sweet and nutty crowd pleaser, easy to drink all weekend long.
Finca Consolapan has been in the coffee business since the 1930’s, all the while being stewarded by Ceci Ávila’s family. They used to just grow the cherries and sell them off, but now they have facilities to process and dry the coffee all independently, helping them realize the full value of their labour. To that end, they’ve employed ten fulltime workers, and have an additionally fifty seasonal workers join them during the peak. Their next step is to join up with a co-op of like minded farmers, with their goal “to continue cultivating coffee in line with sustainability principles, while preserving our family tradition.”
This lot from them is a classic washed coffee, with notes of almond, milk chocolate, and a touch of stone fruit acidity. Brew it quick, with a high dose and coarse grind to bring out the almond and stone fruit, or grind finer for a longer draw down time to enhance the milk chocolate notes and body.

Mexico Finca Consolapan

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We’ve got a beautiful Kenyan to share this summer — Rungeto Karimikui 008, a classic washed lot from Kirinyaga County. Karimikui is one of the region’s earlier producers, with the factory established in 1953. Farms sit on the red volcanic slopes of Mount Kenya, an area better known for tea. Most are smallholder plots (under a hectare), growing classic SL28 and SL34 alongside newer cultivars like Ruiru 11 and Batian. The SL varieties, first bred in 1935 for drought resistance, became iconic for their vibrant, sweet profiles. Newer cultivars like Ruiru 11 and Batian were later introduced to help protect against disease and stabilise yields, giving farmers a balance between cup quality and resilience.
 Part of the Rungeto Farmers Cooperative Society, Karimikui continues to focus on quality and efficiency, with water recycling and clean processing helping to produce consistent, expressive coffees. In the cup, this is a modern take on a Kenyan profile. Less blackcurrant, more lifted fruit. Think boysenberry, black tea, and a subtle apricot jam finish.
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Kenya Rungeto Karimukui

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This community lot from Colosay, Peru highlights the impact of independent growers. In many cases, farmers sell unprocessed cherries to mills, which brings consistency but can flatten individuality and limit their share in the final value of the coffee. Here, that’s different. The coffees come from small farms (around two hectares) across the Colosay district in Jaén. Processing is simple and local. Parabolic dryers, patios, or shared equipment, a true community setup. Harvest works the same way, with neighbours and families helping each other out through “Mingas” — today for you, tomorrow for me. The same goes for their harvest season. Most of the pickers are not hired hands, they’re neighbours or relatives helping out on an IOU system, a ‘Mingas’ as they say, ‘Today for you, Tomorrow for me.’
 That shared approach carries through to processing. Using small-scale micro-mills, farmers dry ferment whole cherries for 15–48 hours, depending on conditions, before depulping and drying on site. Originally done to ease processing, it also enhances the coffee’s natural fruit character.
 Often referred to as Frutas Maduras, this method brings out a softer, fruit-forward profile in the Bourbon varietal.
 In the cup: sweet berries, with a soft nougat-like sweetness.
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Peru La Higuera

Monthly Roaster's Choice Filter

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THE CHANCE TO DISCOVER… Go go Brazel! Numero uno 
Whoop whoop
 
Leo was here. 
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Coffee Drip Bag Single O - Jaguara, Brazil

This year, it’s all about balance. New Year, Same Love for Coffee.

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