Colombia — Finca Los Nogales x Cata

Colombia — Finca Los Nogales x Cata

This lot is shaped by post-harvest techniques developed in collaboration between Los Nogales, where the coffee was grown and processed, and Cata Export, who developed the technique – a partnership focused on pushing quality forward.

The coffee begins with a 72-hour oxidation in the cherry, allowing controlled exposure to oxygen for early flavour development. The cherries are then pulped, leaving the mucilage intact and sealed in tanks for a 36-hour, anaerobic fermentation, that builds on the existing flavour. A light wash follows, removing some (but not all) of the mucilage before drying, halting fermentation.

The result is a decadent cup, with rich, jammy notes.

This semi-washed Colombian from Finca Los Nogales arrives through Assembly Coffee with a jammy character that speaks to both its processing method and origin. Semi-washed coffees, which occupy a middle ground between washed and natural processing, can develop the kind of fruit-forward sweetness evident here—learn more about how processing shapes flavor.

The jammy profile suggests concentrated fruit notes typical of coffees from Colombia's prime growing regions. This Cata lot presents an accessible entry point for those drawn to fruit-driven coffees, offering richer body and sweetness compared to lighter washed preparations. Explore how these sensory characteristics fit within the broader spectrum using the flavor wheel.