Colombia Los Nogales Typica - 2nd Place 2025 NZ Barista Championship(NZBC) COMPETITION COFFEE (Filter)
Roasting Date: 14th July, dispatch 16 July Flavour: Parmasen Cheese Aroma, Purple Grapes, Kiwifruit, Dark Chocolate Producer: Oscar Hernandez Region: Pitalito, Huila Process Method: Thermoshock Mosto Natural Varietal: Typica Altitude: 1870-2000masl Roaster's Comment: This coffee was chosen by Josh Peacocke where he feels a deep connection from the flavour then knowing the story of the farmers further sparked his inner soul with his connection with his grandmother. This coffee wasn’t easy to roast. The start of this journey I roasted what I thought a Typica variety should be roasted, but soon enough I found that wasn’t the case. I went for very long roast time and the team trusted me on this and went with it. About 3 weeks before the championship, my instinct was to roast fast and more heat application. That ended up the ideal profile which we used on Saturday thus got Josh over to the finalist. The rest is history, Josh is 2nd 2025 NZ Barista Champs. From this experience, I’ve learnt a lot about roasting this coffee as well as roasting similar coffees with this processing. This filter profile is the best representation of the Typica from Los Nogales, it’s bold, sweet and balance. About the Coffee: Between the lush green mountains of Pitalito, Huila lies Finca Los Nogales, a family farm in the village of El Diamante that has cultivated coffee for over five generations. Here, the Hernández family’s deep connection to the land and dedication to innovation meet in perfect balance, transforming tradition into progress while preserving the soul of Colombian coffee. Among the farm’s diverse varieties, including Geisha, Bourbon, Caturra, Tabi, Typica and more, this lot reflects the farm’s ongoing research into fermentation and sensory excellence. Aníbal Díaz Plazas, who leads the sensory and quality program at Los Nogales, works closely with the team to refine every stage of processing, from seed to drying, to elevate both flavour and sustainability. The process begins with careful handpicking of only ripe cherries, followed by cleaning, density selection, and a brief heat shock to enhance sweetness and clarity. After pulping, natural sugars extracted from the coffee skins are reintroduced before a 120-hour controlled fermentation with natural preferments. The coffee is then sun-dried for 15 days, locking in a vibrant, balanced flavour profile that speaks of both science and craft. This washed lot embodies Los Nogales’ commitment to innovation, environmental responsibility, and the livelihoods of over 30 local families: a coffee born from research, passion, and generational care. This release means a lot to us. It holds the dedication and emotion of our founder YJ and the entire Eternal team: the long nights, the challenges, the small moments of joy, and the quiet tears shed along the way. Every detail, from the roast curve to the story on stage, and coaching Josh's stage routine was refined with care. A coffee born from heart, patience, and purpose. We wanted to capture as much as possible of Josh’s presence and performance at the competition in this release. With every sip, you can feel Josh brewing those cups, telling his story, and shedding heartfelt tears for his grandmother, as if you were right there with him, on stage. ✨ Enjoy!