The Producer The Los Nogales farm is located in the village of El Diamante where the Hernández family has been involved in coffee for over five generations now. The farm has become a research and innovation centre where they focus on technology and biotechnology in order to improve the coffee production systems, pulping, drying and transport of the crops. Aníbal Díaz Plazas has a very important role at the Los Nogales farm, he is directly responsible for the quality of the coffee and is in charge of the sensory evaluation of all the research in fermentation processes. Together with Oscar they analyze the final results to draw conclusions that seek to improve the quality of their coffees. The Lot This Orange Castillo lot has been grown at altitudes ranging from 1870 to 2000 masl. The coffee beans first undergo cleaning and disinfection by going through treated water. This will help eliminate impurities and unwanted microorganisms. Coffee is then immersed in water to be selected by density and undergo a thermal shock in 80°c water for 20 seconds, followed by a rapid cooldown in cold water for 3 minutes. Doing this, breaks down the sugars and helps pasteurize the beans. After that, the coffee cherries are pulped and the sugars/juice from this pulp are reintroduced with the beans. When it comes to the fermentation, the process lasts 90 hours during which additional pre-ferments similar to a sourdough process are introduced. Finally, the coffee beans are laid to sun-dry for 15 days.