Our Coffee
Not every coffee should taste the same, we’re sure you’ll agree. Some of our lots reflect the pure terroir of where we come from, while others push the boundaries of fermentation and profile design. To help you navigate our catalogue, our coffees are structured across four distinct lines.
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Eccentric by Nogales
Eccentric is our dedicated playground for flavor innovation. Through experimental fermentation, co-fermentation, and natural infusions, we create profiles that are unexpected, expressive, and refined.
While we operate under one strict principle, no limits, our focus is always on elegance. We lean heavily into delicate, high-end floral aromatics like jasmine, rose, lavender, and hibiscus to create subtle, elevated cup profiles.
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Decaf by Nogales
Creating exceptional decaf requires a deep understanding of how genetics, processing, and moisture levels interact with the decaffeination process. By managing our own decaffeination infrastructure at origin, we produce a growing range of decafs, from clean, classic cup profiles to expressive, experimental lots.
Depending on the processing method used before decaffeination, our decaf offerings are categorized within both the Nogales line and Eccentric by Nogales.
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Coffee Selection
We use steel surfaces for our further cherry selection as it is the most hygeinic and effective way to select cherry for oru various lots.
Thermal Fusion
At the start of processing we expose the coffee cherries to controlled heat of 90C for 20-60 seconds depending on desired flavor profile. Its benefits are the release of sugars for fermentation and natural pasteurization to remove unwanted microorganisms.
Depulping
Coffees are depulped dry and our modified depulper adds an additional step of squeezing the mass of depulped cherry as it passes through allowing us to collect the fresh juice of the fruit which will be added to the tank to drive the fermentation stage.
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Cold Room Ferment
Coffee is fermented in sealed tanks in our cold fermentation room to allow high quality and controlled fermentation processes. Fermentations last between 4-7 days depending on the desired final flavour profile.
Microbiology Lab
Our dedicated lab cultivates the coffee yeasts and bacterias to allow us to have more control over our fermentations and guarantee flavour profiles.
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Drying Room
Our traditional drying room has both layered beds and our own made silos which recirculate air for efficient drying. This is where much of our Equilibrium & Alchemy ranges are dried.
Dark Room
Our Dark Room is where our most exclusive lots from the Grand Reseve ranged are dried without any light and with dehumidifiers to control temperature and humidity. This allows us to dry exceptionally slowly without producing any unwanted funghi or microorganisms, resulting in exceptionally clean, high quality profiles.
Warehousing
Our warehouse has temperature controls in place to ensure the quality of our coffees as they stabilise.
Processing
Quality Control
Every lot we produces passes through our quality control lab, lead by our Head of Coffee, Anibal.
We use state of the art equipment such as our ROEST sample roaster and Mahlkonig EK43 grinder for cupping all of our lots.
Every coffee is registered on our management system; Cropster, to ensure adherence with our strict profile requirements.
For each coffee profile we offer we provide clear guarantees of quality from our lab. Any coffee which does not meet its required profile but still has an excellent cup profile forms part of our Nogales blend which our buyers enjoy as a unique option to traditional regional or estate coffees.
