Lot GN-13: Nuguo Natural - Café Gallardo

Nuguo Fermented is a blend of naturally fermented geisha coffee beans, produced in a sustainable manner, and designed to maximize the quality and uniqueness of the cup.

The lots included in Nuguo Fermented were harvested ripe (between mid-February and mid-April 2023) and then subjected to a flotation process. The process for each lot is unique, but on average, it follows the following procedure: whole cherries are placed in plastic tanks with lids (not tightly sealed), where fermentation takes place at Nuguo for 8 days or in David city for 3.5 days at a temperature of 30 degrees Celsius (or an equivalent time in both locations). After fermentation, the whole cherries are dried for 2 months in a controlled environment room with a relative humidity of 50% and temperatures starting at 30 degrees Celsius and finishing at 24 degrees Celsius. Following the drying process, the coffee rests for 1 month at a temperature of 24 degrees Celsius. Subsequently, the coffee is hulled and sorted using a visual sorting machine. The best lots are sampled and mixed in various proportions for cupping sessions.

The final mix proportions are chosen through an iterative process, using the cupping results as input to propose new proportions and cupping again until a local maximum of quality is achieved. Finally, the mix is sorted on a small densimetric table until the exact weight of 42 kg required for the BOP lot is obtained.