OSCAR AND ANGIE HERNANDEZ, ANIBAL PLAZAS

At the Los Nogales farm there is a lot that has remained for several decades and several generations, it is located at about 1,950 meters above sea level, it is the highest part of the farm, there there is a variety that our grandfather called "common" we believe it is a hybrid of typical and bourbon, it has a tall size and good productivity, but it is one of the varieties most susceptible to rust, for this reason it was eradicated almost entirely from these coffee-growing areas, fortunately and thanks to being located at that height the affectation rust is not a problem, for this reason it still exists.

The trees of this variety are really very few, a few months ago we decided to do a selective collection where only the trees with the characteristics of this variety were chosen. The collected grains were selected manually, a selection was made by density with water, later a subtle thermal shock was applied for 10 seconds with water at 60 degrees Celsius, we took the shells and through an enzymatic process we extracted the sugars with which we made a pre-ferment (something very similar to the sourdough used for bread) after 24 hours we submerge the beans of that coffee in our pre-ferment for 120 hours, to then be washed and taken to the dryer.