Mosto Fermented Washed its an example that shows how creative coffee processing can get. Our lot comes from Bruselas, Huila – a region famous for producing seriously fancy coffees.
The coffee comes from Nogales Farm, a family project led by Oscar Hernandez. He’s a third-generation farmer and a guy who keeps pushing things forward. His father, Ricaurte, was the one who put Bruselas on the specialty coffee map after winning the Colombian Cup of Excellence in 2006. Today, Oscar continues that legacy, turning Nogales into a place where innovation and knowledge are shared with other local farmers.
Here we’re dealing with a fancy Mosto fermented washed process – basically, the coffee ferments in juice extracted from the same cherries. After a 7-day fermentation, the beans are sun-dried and then aged for 15 days in whiskey barrels. Because why not let coffee and whiskey hang out for a bit?
The result is a juicy, sweet cup with loads of raspberry, cherry, and lemongrass. Complex acidity, a silky body, and plenty of room for everyone to find their own favourite notes.
Below you will find recipes for our favourite brewing methods:
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