LOS NOGALES ANIBAL PLAZAS | LACTIC WASHED

Aníbal Díaz Plazas has a very important role in the Los Nogales
farm, he is directly responsible for the quality of the coffee, he
is in charge of the sensory evaluation of all the research in
fermentation processes, together with Oscar they analyse the
final result to draw conclusions that seek to improve the
quality of their coffee.

"A special coffee is characterised because it has some
attributes that can be perceived through the senses, the
palate and the smell, according to these characteristics we
can say that it is a special coffee" said Aníbal Trujillo.

Its process begins with the selection of an excellent seed to
give it a balanced and natural diet, based on organic matter
and microbiology that will allow the coffee to obtain the
desired sensory characteristics.
What we want is to transform the organic matter that we have
on the farm, making organic fertilisers to achieve good
fertilisation of each coffee plant and in the end, it will give a
quality grain.
There are more than 30 collectors who are part of this work
team, more than 30 families that benefit from these crops,
each of them trained before the harvest to collect ripe fruits
and correctly select the result. The harvested grains are
transported in fruit baskets that allow the grain to be kept
fresh, not allowing it to be mistreated or have any damage at
the time of reaching the mill.

Expect flavour notes of melon, peach cherry.