Los Nogales is a pioneering estate in Huila, known not only for winning the Colombia Cup of Excellence in 2005 but also for its continuous innovation in coffee processing and sustainable farming practices.

The Chocoberry is part of their Alchemy series, which explores precision-controlled fermentations using natural yeasts, extended anaerobic conditions, and thermal stabilization. In this lot, ripe Pink Bourbon cherries undergo a seven-day anaerobic fermentation enhanced by pre-fermented yeasts and bacterial cultures. The process is completed with a thermal shock treatment at 60°C to lock in volatile aromatics and preserve clarity.

The result is a beautifully structured cup with layered complexity. Red grape juiciness, bright strawberry acidity, and soft chocolate sweetness create a harmonious and memorable profile. This coffee is a prime example of how advanced fermentation can elevate origin and variety without overshadowing them.