NATIVO NOGALES

An experimental lot from Oscar Hernandez, featuring in our portfolio for the very first time. Combining thermal shock treatment and 96 hours of anaerobic fermentation, the remarkable profile is sparkling and sweet, like lemon meringue.

Produced by Oscar Hernandez, Nativo Nogales represents a distinct approach to coffee cultivation and post-harvest handling. This lot is processed using an anaerobic method, a technique that involves fermenting coffee cherries in an oxygen-free environment to influence the final cup profile. While processing methods vary significantly across the industry, anaerobic fermentation is often utilized to enhance complexity and acidity. In this specific instance, the roasters at The Barn have identified prominent notes of lemon meringue, a profile that highlights the bright, citrus-forward characteristics often sought in high-quality specialty lots. To better understand how these specific descriptors fit into the broader spectrum of coffee aromatics and tastes, we recommend consulting our flavor wheel. By focusing on the intersection of meticulous production by Hernandez and precise roasting, Nativo Nogales offers a clear example of how controlled fermentation can shape the sensory experience of a single-origin coffee.