Los Nogales Chocoberry Alchemy

A natural-process Pink Bourbon from Finca Nogales, grown at 1,700m in Huila, Colombia. Named for its profile — a chocolate bar full of red fruit — it layers raspberry and strawberry over a deep cocoa sweetness that turns almost truffle-like. Rich, jammy, and dessert-sweet.

Process

An experimental natural from Nogales' 'Alchemy' line. Ripe Pink Bourbon cherries are hand-picked, cleaned, and float-sorted, then bathed in 90°C water for 60 seconds — a thermal fusion that pasteurizes the fruit and coaxes out extra sugar — before a 60-hour whole-cherry fermentation. Fifteen days of slow sun-drying lock in the deep cocoa-and-berry profile.

In the cup

Acidity

Bright, berry

Sweetness

Jammy, cocoa

Body

Round, syrupy

Brewing

Dialing in the perfect cup is part of the fun. Here's where we recommend starting for this one:

Best Rested

21+ days

Method

Filter, Espresso

Water Temp

90–93°C (194–200°F)

Ratio

1:16

Grind

Medium-Coarse