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What is Thermal Shock Processing?
Thermal Shock Processing is an innovative technique that uses rapid temperature shifts hot to cold to unlock vibrant and complex flavors in coffee. By shocking the beans during fermentation or washing, this method enhances sweetness, boosts fruity notes, and creates a cleaner, more expressive cup. It's a cutting-edge approach used by forward-thinking producers to deliver truly standout coffees.

Who is Anibal Diaz?
Aníbal Díaz plays a key role at Finca Los Nogales, overseeing the quality of every coffee produced. As the lead in sensory evaluation, he works closely with Oscar to analyze the results of their experimental fermentation processes. Together, they refine each batch with precision and passion driven by a shared goal of consistently elevating the cup quality.

Finca Los Nogales is redefining coffee through a philosophy rooted in terroir, genetics, and science. Inspired by a visit to leading farms in Panama, the team has adopted a holistic approach to soil and plant health treating coffee trees like athletes, fueled by balanced nutrients to produce exceptional cherries. This mindset led to the creation of a dark drying room, allowing precise control over natural fermentation and unlocking cleaner, more expressive flavor profiles.

With three farms Los Nogales, Finca Nahui, and Finca Neblina each focused on unique varietals and processing techniques, the team continues to push boundaries. Their deep research into harvest curves now ensures that the top 15% of cherries, picked at peak ripeness, are reserved for exclusive, small-batch lots that truly represent the best of what Los Nogales has to offer.