Big Sur x Komakase — Nuguo

Note that orders will be shipped as soon as we receive the shipment mid May HARVEST: January 30, 2026 Block: CASA 1820-1880 masl Producer: Finca Nuguo Varietal: Gesha Process: This coffee began fermentation at Finca Nuguo under shade at an average temperature of 18°C from January 30 to 31.It was then transported to David and placed in a cold room at 10°C for two days. Afterward, it was vacuum-sealed and returned to the cold room to continue fermentation until February 9. Drying: It entered the drying room on February 9 at a temperature of 24°C. Coffee Rest: It was placed to rest on March 10 with a humidity of 11.6%. Size: 30 grams We are here to offer you an exclusive collaboration between Big Sur and Komakase. We worked hard to get you an amazing exclusive lot of Nuguo Gesha